This is a cake I baked a week or so ago. I had gotten the recipe in an e-mail newsletter from Dash for Dinner and I was intrigued. A simple cake, using only three ingredients??? Count me in!
I did have to make my own self-rising flour as it is not something I keep in my house on a regular basis. Its very simple to make your own. One cup (120g) of flour plus 1 1/2 tsp baking powder and 1/4 tsp of salt. That is self-rising flour.
I do remember the film Steel Magnolias and I think I have watched it several times. I didn't remember cuppa cuppa cake however. I had to go with it though, as it sounded delicious.
I would say that this is more like a cobbler than an actual cake, but it is delicious. The fruit kind of sank to the bottom in mine, but was delicious. The bottom was a bit dampish I guess, because of the fruit. The top was a lovely light batter however and it was really tasty! It is really sweet though so a small square went a long way. We enjoyed it with some squirty cream on top! If you are looking for a simple dessert that you can whip together at the last minute, this is perfect!
- 1 cup (120g) self rising flour (see notes)
- 1 cup (190g) granulated sugar
- 1 cup, including juice (213g) fruit cocktail, undrained
- Whipped Cream or Vanilla Ice Cream
- Do not use regular/plain all-purpose flour. Self-rising flour is required. I have added a note in the recipe on how to make your own.
- Yes, that is the correct amount of sugar to use. In the U.K. use caster sugar.
- Fruit cocktail is a canned fruit salad mixture containing peaches, pears, grapes and cherries. You can also use other canned fruits, chopped to size along with their juices, such as peaches or pears.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 X 8-inch baking dish or pan. (Can also use a 7 X 6-inch rectangular dish) (I used an 8 X 8 inch ceramic baking dish.)
- Add all ingredients to a bowl. Mix together well until combined. Spread into the prepared baking dish. (Don't overmix or you will toughen the cake.)
- Bake in the preheated oven for 25 to 35 minutes. (Mine took more like 45 minutes.) This cake is done when golden and bubbly and a toothpick inserted in the center comes out clean.
- Remove from the oven and leave to cool for five minutes. cut into squares and serve warm with either ice cream or whipped cream. (Its a sweet cake so a small square goes a long way.)
Stir the fruit cocktail well before measuring The recipe depends on having the same proportion of fruit and juice as in the can. Give it a good stir so the fruit isn’t sitting at the bottom and the juice isn’t all on top.
Use self‑rising flour — it’s essential This cake has no added leavening, so self‑rising flour is what gives it lift. Regular flour won’t rise properly. If you don’t have any, you can make your own with flour, baking powder, and salt.
Don’t overmix the batter Just stir until everything is creamy and combined. Overmixing can make the cake dense instead of tender.
Choose the right pan size For a single batch, use an 8×8‑inch or 7.6×6‑inch dish so the batter doesn’t spread too thinly. A too‑large pan will give you a flat, dry cake.
Bake until “gold and bubbly” This is the signature cue from Steel Magnolias. The top should be golden, lightly crisp at the edges, and bubbling gently. A toothpick should come out clean.
Let it rest briefly before serving A short 5‑minute cool helps the cake set so it slices more neatly while still staying warm and cozy.
Serve with something creamy to balance the sweetness This is a very sweet cake. Vanilla ice cream or whipped cream adds a lovely contrast and makes it feel extra nostalgic.
Doubling the recipe? Adjust the pan and time Use a 9×13‑inch dish and add 3–5 minutes to the baking time if needed.
A little goes a long way This is a rich, old‑fashioned Southern cake — perfect for sharing, nibbling, or serving warm with a scoop of ice cream.
Cuppa Cuppa Cake
A simple and delicious dessert which uses only three simple ingredients. Serve cut into squares with a dollop of whipped cream on top!
Ingredients
- 1 cup (120g) self rising flour (see notes)
- 1 cup (190g) granulated sugar
- 1 cup, including juice (213g) fruit cocktail, undrained
- Whipped Cream or Vanilla Ice Cream
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 X 8-inch baking dish or pan. (Can also use a 7 X 6-inch rectangular dish)
- Add all ingredients to a bowl. Mix together well until combined. Spread into the prepared baking dish.
- Bake in the preheated oven for 25 to 35 minutes. (Mine took more like 45 minutes.) This cake is done when golden and bubbly and a toothpick inserted in the center comes out clean.
- Remove from the oven and leave to cool for five minutes. cut into squares and serve warm with either ice cream or whipped cream.
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every 1 cup (120g) of plain flour.
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