1 c Flour
1 c Brown sugar
2 c Fruit coctail, well drained
1 Egg, beaten
1 ts Soda
1/2 ts Salt
1 ts Cinnamon, optional
TOPPING
1/2 c Brown sugar
1/2 c Nuts, chopped
from the LaLeche League Cookbook, Mother’s in the Kitchen
Stir or sift dry ingredients together. Stir in egg and fruit coctail. Pour
into greased 9 x 9 x 2 baking pan. Bake at 300 for one hour 20 minutes. The
long sow heat baking carmelized the fruit coctail, making a moist, rich
brown cake. It will cut nicely and lift out of the pan with a spatula, but
it is too moise to be finger food. Can be topped with whipped cream or
yogurt for special occasions.
Originally submitted by Roberta Johnson (Mrs. Orace) Columbus, Ohio
Yields
1 Servings