Julie Harris, Chef & Blogger

A great last minute dessert - super easy

• 1 1/2 cup white sugar
• 2 cups all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 14 oz. can fruit cocktail with juice (or other tinned fruit, like pineapple)

Beat eggs slightly. Add all ingredients except flour and mix until combined. Add flour slowly and mix until combined. 

Bake in a well-greased Bundt pan or 9"x13" greased pan for 45 minutes at 350 degrees F. 

Icing: 

• 3/4 cup white sugar
• 1/2 cup cream (milk will do as well)
• 1/2 cup butter 
• 1 tsp vanilla
• a large dollop of Amaretto liqueur.

Combine sugar, cream and butter in a small saucepan and bring to a boil. Remove from head and mix in vanilla and amaretto liqueur. 

If you like your cake particularly boozy, pour an extra  1/4 cup of amaretto liqueur over hot cake and let it absorb for a few minutes prior to pouring the icing over.

Pour icing over hot cake - makes a lot of icing but use all of it! 

Serve warm with whipped cream or vanilla ice cream. Keep refrigerated for several days.