Fruit Cocktail Cake

1 cup all purpose flour
2/3 cups sugar
1/2 cup chopped walnuts or pecans
1/2 cup golden raisin
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg
1 can (8 3/4 oz) fruit cocktail, undrained
confectioners sugar

Butter sauce:
1/3 cup sugar
1/4 cup butter or margarine
1/4 cup evaporated milk or half and half cream
1/4 tsp vanilla extract

In a medium bowl, combine flour, sugar, nuts, raisins, baking soda, cinnamon and salt. In a small bowl, beat egg; add fruit cocktail. Stir into dry ingredients just until moistened. Pour into a greased and floured 8 inch round baking pan. Bake at 325 for 55 minutes or until cake tests done. Cool in pan for 5 mintues before removing to a wire rack. Cool completely. Dust with confectioneers sugar if desired. For sauce, combine sugar, butter nad milk in a small saucepan; bring ot a boil. Cook and stir for 3 mintues. Remove from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce.

Serves 4