Fruit Cocktail Coffee Cake

 

Bake this delicious cake in a tube cake pan or Bundt pan, feel free to use walnuts instead of the chopped pecans, or leave the nuts out.

1 can (15 ounce) fruit cocktail in syrup
2 cups granulated sugar
1/3 cup syrup from fruit
1 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 cup chopped pecans

Topping:

2 Tablespoons melted butter
Confectioner’s sugar for sprinkling over the cake

Grease and flour a 10-inch tube cake pan or 12-cup bundt pan.  Heat oven to 350 degrees.

Drain the fruit, reserving 1/3 cup of syrup.  Set fruit aside.

In mixing bowl, combine sugar, reserved syrup, oil, vanilla, and eggs.  Beat with a mixer on medium speed for about 4 minutes, until well beaten.  Sift together the flour, baking powder, and salt, stir into the first mixture a little at a time, blending well.  Fold in the chopped pecans.

Spoon about half of the batter into the prepared baking pan.  Arrange fruit pieces over the batter, then spoon remaining batter over the fruit.  Spread gently to cover.  Bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until toothpick inserted in center comes out clean.  Cool on a rack for 10 minutes; turn cake out of pan onto a cake plate.  Brush with the melted butter and sprinkle with confections’ sugar.