Fruity cake, but not fruitcake

Yield: 1 Servings

Measure Ingredient
4 cups Fruit; fresh or drained from the can, peaches are best, apples are superb, other fruits are good, too
2 cups All purpose flour
2 cups Sugar
2 \N Eggs
½ cup Vegetable oil; not olive
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Nutmeg

I'm always looking for a good and different dessert. My sweetie remembered one that she had known years ago, but had forgotton. While sorting through some very old stuff this past weekend, we found the old recipe. We made it and it is wonderful. This cake is hardly a cake, more like a fruit steamed pudding, but no steam.

NOTE: Spices are individual, different fruits may ask for different spices, always listen to your fruits

Preheat oven to 350 F.

Beat together all ingredients excepting for the fruit. Make sure the mixture is well blended. Stir in the fruit so it is well disbursed in the batter and pour it all into a 9 by 13 greased pan.

Bake at 350 F for 45 minutes and remove to cool. This will be very moist and cannot be removed from the pan except for serving. Serve warm with a matching ice cream and/or liquor.

Resist the temptation to cover the leftovers, they get even moister and tend to become too liquid, just let them sit in a cat proof area. [grin] Posted to FOODWINE Digest by Graham's Crackers <graham@...> on Dec 16, 1997

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