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Fruit cocktail cake

• 2 cups of flour‎
• 2 cups of crystal cane sugar
• 2 teaspoons of baking soda
• 2 eggs
• 2 cans of fruit cocktail (15.25 ounces each) with juice/syrup
• 1/2 cup of‎‎ ‎‎Cristal de Caña Más Morena
• 1/2 cup walnuts or pecans

1. Combine ingredients together in a large bowl
2. Mix with your hands if you want the fruit pieces to remain whole in the cake or use a mixer if you want them to blend into the cake.
3. Pour batter into a greased 9×13 pan.
4. Sprinkle the topping (brown sugar and pecans) over the batter in the pan.
5. Bake at 350 for 1 hour.‎
   NOTE: You can cut this recipe in half and bake for 30 minutes in a 9×13 pan for a thinner cake‎