“I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Fruit Cocktail Cake was one of the first baked items I remember making in Food Services back in high school. I thought it was the best cake I ever ate; all that fruit and brown sugar and nut topping. I was fourteen at the time, and hadn’t had much else but Mom’s homemade cakes and occasionally a TastyKake from the store.
So I took the recipe home and made it for Mom and she loved it!
Going through her things I found a copy of it in her handwritten cookbook. That says something about the recipe.
I always thought it was a unique recipe until a few years ago when everyone where I work, (ages 75 to 22) had tasted it at one time or another. So how do I improve on a beloved favorite? How about using Monk Fruit In The Raw?
I replaced half the granulated sugar with Monk Fruit In The Raw. The taste was spot on. Not too sweet. The texture came out perfect, moist and tender. The cake easily held the fruit together without getting soggy or crumbling. I used fruit cocktail in pear juice to reduce the calories.
Fruit Cocktail Cake
serves 12
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup Monk Fruit In The Raw
- 1 egg, beaten
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 can fruit cocktail, drained (in pure fruit juice)
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
Beat together egg, granulated sugar and vanilla. Stir in fruit.
In a separate bowl, combine flour, baking soda and salt.
Add dry mixture into fruit mix. Stir to coat fruit, add Monk Fruit in the Raw.
Pour batter into a greased and floured 8×8-inch baking pan.
Top with brown sugar and pecan pieces.
Bake at 350 for 30-40 minutes and an inserted tooth comes out clean.
Serve warm with whipped cream or chill. Refrigerate cake up to 3 days.
- Ingredients
- ½ cup granulated sugar
- ½ cup Monk Fruit in the Raw
- 1 egg, beaten
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking soda
- ½ tsp salt
- 1 can fruit cocktail, drained (in pure fruit juice)
- ½ cup brown sugar
- ½ cup chopped pecans
- Beat together egg, granulated sugar and vanilla. Stir in fruit.
- In a separate bowl, combine flour, baking soda and salt.
- Add dry mixture into fruit mix. Stir to coat fruit, add Monk Fruit in the Raw.
- Pour batter into a greased and floured 8x8-inch baking pan.
- Top with brown sugar and pecan pieces.
- Bake at 350 for 30-40 minutes and an inserted tooth comes out clean.
- Serve warm with whipped cream or chill. Refrigerate cake up to 3 days.
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