White Cake with Fruit Cocktail

Recently I've been seeing all kinds of cake recipes from my blogger friends. I didn't have the ingredients on hand to make the cakes on offer, so instead I whipped up this basic white cake using some fruit cocktail I had in the refrigerator.  I used half of the sugar called for in the recipe and it was sweet enough for me. The addition of my left over fruit cocktail also gave it added sweetness.

I also used reduced fat cream cheese for the frosting.  If you wish to reduce the calories further you can use skim milk rather than whole milk in the cake mixture and use splenda. I personally do not like to use artificial sweeteners though I might use something like xylitol or stevia in a powdered form if I had it on hand.  Though after reading this article, I might have to reconsider the idea.

White Cake Recipe

Ingredients

• 1 cup white sugar (I used 1/2 cup)
• 1/2 cup butter (I reduced this about 1/4 cup)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk (or to make desired consistency)
• 1/2 fruit cocktail (without the liquid syrup)

 

Directions

1. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth and add the fruit cocktail.  Pour or spoon batter into the prepared pan.
2. Bake for 30 to 40 minutes in a 350 degrees F (175 degrees C). For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.   

Cream Cheese Frosting Recipe

 

Ingredients - I made only half of this recipe to cover the cake.

• 1/2 cup of butter (1 stick), room temperature 
• 8 oz of Light Philly cream cheese (1 package), room temperature 
• 2 - 3 cups of powdered sugar 
• 1 teaspoon of vanilla extract 
  

 

Directions    

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake. 

 

The cake was well frosted and there was frosting left over. If you like your frosting a bit thicker, then wait for the cake to cool fully before frosting. 

Taste Test: This isn't my favourite cake. It was moist but I found it a little too rich for my taste despite reducing the sugar and butter and using light cream cheese. It was also plenty sweet enough for me. I used a round 9" pan and the cake was not that high so if you want a higher cake I suggest you double the recipe and make a layer cake or simple make one deep layer. I will likely look around for another white cake recipe that isn't quite so rich and add fresh berries next time. I tried the cake again the day after and I enjoyed it much more. Perhaps it just needed to cool off more to come into it's own.