Fruit Cocktail Cake

• 2 eggs
• 1 can, large fruit cocktail -- drained
• 2 cups sugar
• 1 cup nuts -- chopped
• 1/3 cup oil
• 2 cups flour -- sifted
• 2 teaspoons baking soda
• 1 tblspn pumpkin pie spice or equivalent
• Topping 1 of 2:
• 1/3 cup dark brown sugar
• 1/3 cup nuts -- chopped
• Topping 2 of 2:
• 1/4 cup brown sugar
• 1/4 cup butter
• 1/4 cup drained fruit cocktail juice

1. Grease and flour tube or Bundt pan. Preheat oven to 350*F.
2. Beat eggs until frothy; add sugar and beat well. Add fruit, nuts and oil. Add sifted flour and baking soda and spice.
3. Pour into prepared pan. If using topping 1: Combine 1/3 cup brown sugar and 1/3 cup nuts and sprinkle atop cake batter. If using topping 2, bake cake and make topping by bringing all ingredients to a boil; boil 2 minutes. When cake is done, remove from oven, poke holes in top of cake, and pour hot topping over cake.
4. Bake 45-60 minutes. Cool in pan.

eggs, sugar, nuts, oil, flour, baking soda, pumpkin pie spice, brown sugar, nuts, brown sugar, butter, cocktail juice

Taken from www.epicurious.com/recipes/member/views/fruit-cocktail-cake-52858471 (may not work)