Any-old-fruit Cake

I know I've been posting a lot of recipes lately. Sorry....I just had to post one more. I came across this recipe in one of the ward cookbooks I have. I probably looked past in a hundred times and kept going because when I read the title, I read Fruit Cake - which I really don't like. But, this is not even close to the Christmas fruit cake we are all familiar with. This is like regular cake.

The reason I was drawn to the recipe last night is this is an extremely food storage friendly recipe. I don't have a lot of bottled fruit in quart jars down in my food storage room. (Although I hope to some day). I do have a lot of cherries from last summer. When I bottled the cherries, I had these wonderful visions of our kids loving them and eating them all the time. But, as with most things, real life is way different than my dream world. At least I'm an optimist, though. Our kids hardly eat the cherries at all - mostly because of the pits still inside. One good thing I learned from making the cake is that the pits pretty much just come right out of bottled cherries - you just have to take them all out individually.

I'm rambling....sorry. Back to the recipe. It's so awesomely food storage friendly because it uses NO EGGS and NO MILK, so really every ingredient should already be in your food storage. And, it's easy to make and tastes pretty good!! So, I say....we have a WINNER!

Any-old-fruit Cake

1 quart any-old-fruit blended, juice and all, in a blender
2 C sugar
4 C flour
1 tsp salt
1 tsp cloves
1 C oil
4 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg

Mix all ingredients together. Add anything else you want - nuts, raisins, etc. Bake at 350 for 40-50 minutes. This makes a huge cake - I had to use my largest cake pan. I haven't tried it, but I imagine that with nuts, etc, it would also make a really good "loaf" cake.