Fruit Cocktail Cake II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 8, 2011
I added 1/4 c. melted butter b/c the batter tasted a little "floury". It made the cake very moist. Also, it was WAY too much batter for one 9" pan - I put it in two and it was perfect - made a nice layer cake. Only took 30 min. to cook. Very good...recommend eating with ice cream!
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Reviewed: May 15, 2003
This cake was very easy to make. There is, however, an error (probably a typo) in the time stated to bake it. There's no way in the world that it will be ready in 15-20 minutes. It took about 1 hour and 20 minutes in my oven and I think that's closer to what you would expect for a cake with all the moistness of this one (a lot of canned fruit!). Nevertheless, we really enjoyed it, hot from the oven.
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Cooking Level: Expert

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Reviewed: Sep. 12, 2000
My grandmother has been baking this cake, for over thirty years. This is my family's favorite cake. Using real butter instead of margarine really makes a difference in the flavor of the frosting.
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