Title: Mystery Cake
Categories: None
Yield: 1 Servings

1 c Flour
1 c Brown sugar
2 c Fruit coctail, well drained
1 Egg, beaten
1 ts Soda
1/2 ts Salt
1 ts Cinnamon, optional

----------------------------------TOPPING----------------------------------
1/2 c Brown sugar
1/2 c Nuts, chopped

from the LaLeche League Cookbook, Mother's in the Kitchen

Stir or sift dry ingredients together. Stir in egg and fruit coctail. Pour
into greased 9 x 9 x 2 baking pan. Bake at 300 for one hour 20 minutes. The
long sow heat baking carmelized the fruit coctail, making a moist, rich
brown cake. It will cut nicely and lift out of the pan with a spatula, but
it is too moise to be finger food. Can be topped with whipped cream or
yogurt for special occasions.

Originally submitted by Roberta Johnson (Mrs. Orace) Columbus, Ohio
Posted to FOODWINE Digest 09 Dec 96

From: Alice Gann Kaspar

Date: Mon, 9 Dec 1996 16:53:49 -0600