Fruit Cocktail Cake

Name: Fruit Cocktail Cake
Yield: Serves 8 to 10
Cuisine: US & Canada
Ingredients: 1 (20-ounce; 567 grams) can, pineapple slices in syrup, drained; 1 (15-ounce; 425 grams) can, peach halves in syrup, drained; 1 (15-ounce; 425 grams) can, pear halves in syrup, drained; 1 (10-ounce; 283 grams) jar, Maraschino cherries, drained and stemmed; 3 cups (15 ounces/425 grams), all-purpose flour; 4 teaspoons, baking powder; 3/4 teaspoon, salt; 2 cups (14 ounces/397 grams), sugar; 4 large, eggs, room temperature; 12 tablespoons, unsalted butter, melted and cooled; 3 cups, lightly sweetened whipped cream

Desserts or Baked Goods
US & Canada
Fruits & Vegetables
Fruit
Cakes
Great American Cakes

Appears in Cook's Country August/September 2011

Why choose just one fruit for your cake when you can use them all?

SERVES 8 to 10

TIME 2 hours, plus 3½ hours cooling

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