CHEF JEFF — ONE BYTE AT A TIME: Fruit Cocktail Cake

If you grew up in the ’60s, this recipe may be familiar.

Fruit Cocktail Cake

1 cup sugar

1 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 egg, unbeaten

1 15-ounce can fruit cocktail, drained

¼ cup brown sugar

¼ cup chopped pecans

Heat oven to 350 degrees. Grease and flour 9-inch square pan. Measure sugar, flour, baking soda, cinnamon, nutmeg and cloves into bowl; whisk to blend well. Add unbeaten egg and fruit cocktail; mix well. Pour into prepared pan. Sprinkle top with sugar and nuts. Bake 30 minutes, or until toothpick inserted in center comes out clean. Serve warm or at room temperature, with ice cream or whipped cream.

Yield: Serves 12.

Approximate nutritional analysis per serving: 121 calories, 0.6 grams fat, 17.6 milligrams cholesterol, 1.8 grams protein, 28 grams carbohydrates, 0.7grams fiber, 113 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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