1/4 c Butter or margarine
1 c Sugar
3 Eggs
2 1/2 c Sifted all-purpose flour
1 1/2 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground nutmeg
1/4 ts Ground cloves
1 c Dairy sour cream
16 oz Canned fruit cocktail;
-drained Heat oven to 350. Grease and flour a 9″ square pan. (I use the 13″ x 9″ size) In mixing bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking soda, cinnamon, salt, nutmeg and cloves. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Fold in the fruit cocktail and turn into pan. Bake 45 – 50 minutes. Cool in pan on a wire rack for about 5 minutes. Serve with sweetened whipped cream, if desired.JM —–