Step 2: Mix the Batter
In a large mixing bowl, combine the self-rising flour, sugar, and the full cup of fruit cocktail including all of its juice. Stir until just combined — the batter will be thick and somewhat lumpy from the fruit pieces, which is correct. Do not overmix. The batter is considerably thicker than typical cake batter, closer in consistency to a soft cookie dough or very thick pancake batter. If it seems too dry to come together — which can happen if your fruit cocktail has less juice than usual — add one to two tablespoons of water to loosen it. If it seems too liquid, add a tablespoon more flour.
Step 3: Transfer and Top
Transfer the batter to the prepared pan and use a spatula to spread it into an even layer. If desired — and it is recommended — cut two tablespoons of cold butter into small pats and place them evenly across the surface of the batter. As they melt during baking, they create golden, slightly crispy patches on the top and add a richness that complements the sweetness of the fruit.
Step 4: Bake
Bake for 30 to 40 minutes, until the top is golden brown and the edges are slightly bubbling. The surface should look set and dry rather than wet or jiggly. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Begin checking at 30 minutes — ovens vary, and the cake can go from perfectly golden to overdone relatively quickly due to its high sugar content. Allow the cake to cool in the pan for at least 10 minutes before serving; this rest time allows the interior to set up and makes the slices or scoops hold together better.
