Yield: Makes 20 servings.
Ingredients
1 (14.5 oz.) can, no sugar added, fruit cocktail
1 cup all-purpose flour
1 cup white whole wheat flour
½ teaspoon ground cinnamon
2 teaspoons baking soda
1 large egg
1 cup brown sugar, packed
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Drain fruit cocktail and reserve juice. Lightly spray a 13 x 9 x 2 -inch baking pan with nonstick cooking spray.
- In medium bowl, whisk together all-purpose flour, white whole wheat flour, cinnamon and baking soda.
- In large bowl, whisk together egg, brown sugar and vanilla.
- Stir in fruit cocktail juice and flour mixture; mix well.
- Fold in fruit cocktail until thoroughly combined. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean and cake is golden brown.
- If desired, add topping.
Nutrition Information
1 serving, without topping, provides approximately: 98 calories, 2 g protein, 22 g carbohydrate, 1 g dietary fiber, 0 g fat (0 g saturated), 9 mg cholesterol, 10 mcg folate, 1 mg iron and 131 mg sodium.
Note: This recipe has no added fat.
Kansas Wheat Commission Test Kitchen Variations:
Coconut and Pecan Topping (shown in photo):
In small saucepan, combine ⅓ cup granulated sugar, ¼ cup evaporated milk, 4 tablespoons butter, ½ cup sweetened flake coconut and ¼ cup chopped pecans. Boil 10-12 minutes, stirring constantly until thick. While cake is hot, poke holes in cake with fork and pour hot topping on cake.
Chocolate Chip and Pecan Topping:
Before baking cake, sprinkle ¼ cup mini semisweet chocolate morsels and ¼ cup chopped pecans on top.