Fruit Cocktail Cake

2 cups flour 2 teaspoons soda 1 teaspoon salt 1-1/2 cup sugar

2 eggs 1 (13 oz.) can fruit cocktail 1 cup chopped nuts 1/3 cup brown sugar

Directions:
Drain the fruit cocktail. Combine flour, soda, salt and sugar. Stir to blend. Beat eggs. Add fruit cocktail and nuts. Combine flour mixture with egg mixture, folding together gently just until blended. Pour into a greased 8x10-inch cake pan. Sprinkle with brown sugar. Bake 30-35 minutes at 350° or until done. Serve with whipped topping.

Notes:
This recipe was handwritten on a recipe card by my grandmother, Barbara Sees. I would guess that she wrote it for my mother in the 1960's.

This cake doesn't contain any fat (other than the eggs and nuts), so it's lighter than some cakes. It does have lots of sugar, but Splenda could be substituted for some of it.