Ingredients
1 cup all-purpose flour2/3 cup sugar1/2 cup chopped walnuts or pecans1/2 cup golden raisins1 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt1 egg1 can (8-3/4 ounces) fruit cocktail, undrainedConfectioners’ sugar, optionalBUTTER SAUCE:1/3 cup sugar1/4 cup butter, cubed1/4 cup evaporated milk or half-and-half cream1/4 teaspoon vanilla extract
Preparation
In a medium bowl, combine flour, sugar, nuts, raisins, baking soda, cinnamon and salt. In a small bowl, beat egg; add fruit cocktail. Stir into dry ingredients just until moistened. Pour into a greased and floured 8-in. round baking pan. Bake at 325° for 55-60 minutes or until cake tests done. Cool in pan for 5 minutes before removing to a wire rack. Cool completely. Dust with confectioners’ sugar if desired. For sauce, combine sugar, butter and milk in a small saucepan; bring to a boil. Cook and stir for 3 minutes. Remove from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce.
