Sixties Fruit Cocktail Cake


Sixties Fruit Cocktail Cake


Sixties Fruit Cocktail Cake

In the 1950's and 60's, cakes using canned fruit were a popular dessert to make for parties or family dinner. This Sixties Fruit Cocktail Cake is a delicious old fashioned dessert recipe using fruit cocktail, walnuts, and a coconut topping. The cake is deliciously moist and has the sweet taste of fruit and brown sugar. If you love easy cake recipes, you'll definitely want to keep this one at the top of your recipe box.


Preparation Time20 min

Cooking Time40 min

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My grandmother used to make this cake and so did my mother. It is on the medium density side and sweet. They generally served it with real whipped cream. In the sixties it was a dessert for a family meal or a treat to serve at a church function. To me, even though I have always had a sweet tooth it was too dense and sweet. It is much better than a fruit cake though! Gram did make it in an angel food tube pan at times.

This looks like that rare creation an edible fruitcake. Of course, it uses wet fruits rather than the usual dried or candied fruits, so it's not the traditional fruitcake we've come to know and love (or detest, depending on your experiences with it). I love the addition of walnuts to this and I think this may become a year-round treat since we usually have a few cans of fruit cocktail on hand.

This looks like the fruitcake my grandma used to make! I liked it when she made it and I am liking it now!


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