Fruit cocktail cake

Fruit Cocktail Cake is a moist, flavorful dessert featuring tender cake layers studded with sweet, juicy fruit cocktail pieces and soaked with a delightful splash of amaretto for a subtle, nutty warmth. This nostalgic classic is easy to make and perfect for family gatherings, potlucks, or any occasion that calls for a comforting, boozy fruity treat. With its colorful bursts of fruit, soft crumb, and hint of almond, it’s a timeless favorite sure to impress.

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Course: Dessert, Potluck

Cuisine: American, Canadian

Keyword: Amaretto soaked fruit cake, Classic fruit cake with amaretto, Fruit cocktail cake recipe, Fruit cocktail cake with amaretto, Moist fruit cake with liquor

Servings: people

Equipment

1 Bundt Cake Pan

Ingredients

For the cake:

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

For the 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.

Instructions

For the cake:

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.

For the icing:

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.