Fruit Cocktail Pudding

from Flour on My Face blog

This recipe was posted on Flour on my Face on June 2, 2011.  It is from the South P.T.A. Cookbook published in Dover, Ohio.  The blog editor was flipping through the cookbook when saw this recipe circled by her husband's great grandmother and the note "this is delicious."  So, she had to try it.  

She udpated it a bit, and I have included the original and the updated recipes.  I have had the updated version.  It was quite good. Not as sweet as modern cakes.  It would be amazing with cinnamon ice cream.  You can see the original cookbook and post here.

1 cup of flour plus 2 tablespoons sifted
1 egg
1 cup white sugar
1 medium can fruit cocktail
1 t baking powder
1 t soda
Preheat oven to 325 degrees
Mix, and pour into greased pan 6 x 10".  Mix together 1 c brown sugar and 1 cup of chopped nuts and spread over top.  Bake for 45 mins. at 325 degrees.  Serves 8.  This can be served with topping of whipped cream.  
Serves 8
1 cup flour + 2 tbs sifted
1 cup sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ stick butter, melted and cooled
½ tsp vanilla
1 egg, beaten well
1 medium can of fruit cocktail
1 cup brown sugar
¾ cup sweetened shredded coconut
Preheat oven to 350 degrees
Grease an 8 x 8 baking dish.
Sift first six ingredients into a medium bowl.
In a small bowl mix the cooled melted butter, the beaten egg and the vanilla.
Pour the egg mixture into the bowl of dry ingredients and pour the entire contents of the can of fruit cocktail, juice and all.
Mix with a wooden spoon until completely combined and the fruit cocktail is even distributed.