Fruit Cocktail Cake

3 cups whole wheat flour (I prefer spelt flour)

¼ t salt

1 T baking powder

1 cup real maple syrup

½ cup extra light olive oil

2 eggs, beaten (or egg replacer)

1 t vanilla extract

1 cup plain milk

1 can Natural Fruit Cocktail (naturally sweetened in its own juices. I buy mine at Fry’s.)

Preheat oven to 350 degrees. Oil and flour a 9-inch round or square cake pan.

In a large bowl, sift together the flours, salt, and baking powder. In another bowl, beat together the m ale syrup and oil. Stir the eggs, vanilla, and soy beverage into the maple syrup mixture. Stir the wet ingredients into the dry ingredients.

Pour 1 can of Fruit Cocktail (naturally sweetened in its own juices) into bottom of baking dish.

Pour batter into baking pan over the fruit cocktail. Bake until a cake tester or toothpick inserted in the cent comes out clean, 40-45 minutes (or longer).

(I used a 9” x 13” pan and baked the cake for 30 minutes.)