Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease baking dish with 2 tbsp butter.
- Mix flour and sugar in a bowl. Stir in fruit cocktail with juice.
- Pour batter into dish. Dot with remaining butter.
- Bake 35–40 minutes until golden and set.
- Cool 10 minutes. Serve warm.
Notes
Self-rising flour substitute: If you don’t have self-rising flour, make your own by whisking 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.
Fruit options: Fruit cocktail is traditional, but canned peaches, pears, pineapple, or mixed berries (in juice, not syrup) work beautifully.
Fresh fruit swap: Use 1½ cups chopped fresh fruit plus ¼ cup juice or water to replace canned fruit liquid.
Do not drain the fruit: The juice is essential for moisture and proper texture.
Texture tip: The cake will be soft and spoonable in the center—this is normal and part of its old-fashioned charm.
Butter placement matters: Dotting butter on top (not mixing it in) creates the signature golden crust.
Serving tip: Best served warm with vanilla ice cream or whipped cream.
Storage: Store covered at room temperature for 1 day or refrigerate up to 3 days. Reheat gently before serving.
Vegan option: Use plant-based butter and verify canned fruit contains no animal-derived additives.
Gluten-free option: Use a 1:1 gluten-free self-rising flour blend.