Fruit Cocktail Cake

Name: Fruit Cocktail Cake
Yield: Serves 8 to 10
Cuisine: US & Canada
Ingredients: 1 (20-ounce; 567 grams) can, pineapple slices in syrup, drained; 1 (15-ounce; 425 grams) can, peach halves in syrup, drained; 1 (15-ounce; 425 grams) can, pear halves in syrup, drained; 1 (10-ounce; 283 grams) jar, Maraschino cherries, drained and stemmed; 3 cups (15 ounces; 425 grams), all-purpose flour; 4 teaspoons, baking powder; 3/4 teaspoon, salt; 2 cups (14 ounces; 397 grams), sugar; 4 large, eggs, room temperature; 12 tablespoons, unsalted butter, melted and cooled; 3 cups, lightly sweetened whipped cream

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Appears in Cook's Country August/September 2011

Desserts or Baked Goods

Why choose just one fruit for your cake when you can use them all?

SERVES8 to 10

TIME2 hours, plus 3½ hours cooling

WHY THIS RECIPE WORKS

Inspired by the Del Monte classic, we processed canned pineapple, peaches, pears, and maraschino cherries into yellow cake batter and garnished the resulting tube cake with a blanket of lightly sweetened whipped cream and a crown of mixed f...

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