Fruit Cocktail Cake
Yield: 1 Cake  VG, WF, DF, SoF

1 14 oz can Fruit cocktail -- (unsweetened, in juice) 1 ea Egg 1 c Whole wheat or spelt flour

1 ts Baking soda 1/4 ts Salt 1/2 c Honey

Drain juice and mix with egg and honey. Combine dry ingredients, add juice mixture and fold in fruit. Bake at 350 F until done.

"A recipe from my kitchen."

Helen Beaulieu, tester

Summer 2001 Guilt-Free Desserts
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Last modified: April 09, 2002