Yield: 1 Servings
|1 cup||Brown sugar|
|2 cups||Fruit coctail, well drained|
|1 teaspoon||Cinnamon, optional|
|½ cup||Brown sugar|
|½ cup||Nuts, chopped|
from the LaLeche League Cookbook, Mother's in the Kitchen Stir or sift dry ingredients together. Stir in egg and fruit coctail. Pour into greased 9 x 9 x 2 baking pan. Bake at 300 for one hour 20 minutes. The long sow heat baking carmelized the fruit coctail, making a moist, rich brown cake. It will cut nicely and lift out of the pan with a spatula, but it is too moise to be finger food. Can be topped with whipped cream or yogurt for special occasions.
Originally submitted by Roberta Johnson (Mrs. Orace) Columbus, Ohio Posted to FOODWINE Digest 09 Dec 96 From: Alice Gann Kaspar <kaspar@...> Date: Mon, 9 Dec 1996 16:53:49 -0600