Fruit Cocktail Cake

Name: Fruit Cocktail Cake
Ingredients: 2 c. plain flour; 2 tsp. salt; 2 c. sugar; 2 eggs; 2 tsp. soda; 1 med # 303 can fruit cocktail

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2609Calories

40 gProtein

595 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories2609 kcal

Protein40 g

Carbohydrates595 g

Fiber0 g

Sugars402 g

Total Fat15 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium4817 mg

Potassium488 mg

Calcium111 mg

Iron16 mg

Magnesium80 mg

Phosphorus469 mg

Zinc3.1 mg

Copper0.5 mg

Manganese2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate448 mcg

Choline294 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 11. The excerpt below is the record exactly as published.

FRUIT COCKTAIL CAKE Mrs. John Cannady 2 c. plain flour 2 tsp. salt 2 c. sugar 2 eggs 2 tsp. soda 1 med # 303 can fruit cocktail

Cook this with the app: pantry check, scaling, and the assistant.