Sour Cream Cocktail Cake
Yield
servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| 1 | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | cup |
sour cream
dairy |
|
| 16 | ounces |
fruit cocktail
canned, drained |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 237 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 237 | ml |
sour cream
dairy |
|
| 462.4 | ml/g |
fruit cocktail
canned, drained |
Directions
Heat oven to 350℉ (180℃).
Grease and flour a 9 inch square pan. (I use the 13 inch x 9 inch size).
In mixing bowl, cream butter, gradually add sugar and beat until light and fluffy.
Beat in eggs, one at a time.
Sift together flour, baking soda, cinnamon, salt, nutmeg and cloves.
Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.
Fold in the fruit cocktail and turn into pan.
Bake 45 to 50 minutes.
Cool in pan on a wire rack for about 5 minutes.
Serve with sweetened whipped cream, if desired.
