Sour Cream Cocktail Cake

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.