I’m thrilled to share what is my second favorite Hungarian dish ever because I’ve received a ton of requests for it. I particularly enjoy cooking anything Hungarian because the dishes are frequently straightforward, easy to prepare, hearty, and tasty, plus the names are always amusing to pronounce. Add additional sour cream and thinly sliced chives on top.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 cup all-purpose flour
- 1 cup white sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 egg
- 1 (15.25 ounce) can fruit cocktail with syrup
- ½ cup chopped pecans
- ¾ cup brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl mix together flour, sugar, salt and baking soda. Pour in egg and fruit cocktail with syrup. Mix well and pour into prepared pan. Sprinkle with pecans and brown sugar.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 107 mg |
| Sugars | 15 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I was looking for the fruit cocktail cake that I made all the time in the 1970s. I remember using a 9 X 13 and 2 cans of fruit. This is it! I actually doubled the cake part only and baked it for 50 minutes. The topping is good for the size. The topping caramelizes. Even better the next day.
Cake was a hit with my guests. My mom used to make it about 40 years ago for our family of 9. It brought back fond memories. It only took 25 minutes to bake. If using a 9×9 pan (as suggested in other recipes with basically the same ingredients) it may take an hour, but using a 9 x 13 pan takes much less time.
This was very good!! I cooked it a little too long though…