I think I’ve mentioned before that when it comes to food, my husband really has to love something in order for him to rave about it. Well, today’s he’s blathering about a dessert we had last night.
He liked it so much he had it for breakfast this morning because it puts him in a coffee-cake-state-of-mind.
Monday afternoon I made this dessert for several couples who were coming over for a Bible study. Let me say this about them – they raved about it, too.
The recipe jumped out at me as I flipped the pages of a cookbook put out by the women of Ottawa Lutheran Church, rural Aneta, N.D., when they celebrated their church’s 125th anniversary. Judy Rusten gifted me with this book after she and I and several other women from Ottawa Lutheran ate together at Red Willow Bible Camp’s Quilters Appreciation dinner in August. I witnessed a beautiful faith centered jovial friendship among these women who were absolutely delightful to be with. Then in the mail a few days later, I get this cookbook from Judy. I love it!
Called “Fruit Cocktail Dessert,” this is a piece-of-cake to make. I had never heard of it, but one of our guests said her mother made it a lot when she was growing up. That tells me it’s not a real “new” recipe as this gal is more of an autumn chick (as am I) as opposed to a spring chick.
If you want both simplicity and moist scrumptiousness this is the dessert for you.
- 2 cups sugar
- 2 teaspoons soda
- 1 teaspoon salt
- 3 cups flour
- 2 eggs
- 1 large can (29 ounces) fruit cocktail undrained
- 1 cup brown sugar
- ½ cup chopped nuts
Sift together the dry ingredients (first four). Add eggs and fruit cocktail. (Mom always told me that when you are making a cake from scratch and not using an electric mixer, you should stir your ingredients 100 times so that’s what I did. I counted to 100 as I stirred my spoon around the stainless steel bowl to blend the batter.
Spray 9 x 13-inch cake pan with Pam and pour batter in pan. Sprinkle top with 1 cup brown sugar and ½ cup chopped nuts. (I used pecans).
Bake at 325 degrees for about 45 minutes. Watch your time and check doneness with toothpick. Serve with whipped cream.
A note at the bottom of the recipe says the women of Ottawa have served this for many bridal and baby showers as well as church lunches. I can see why for what a find this recipe is!
I’m wondering – where’s it been all my life?