2 1/2 cups (625 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking soda

1/4 teaspoon (1 ml) salt

2 eggs

1 1/2 cups (375 ml) sugar

1 can 19 oz (540 ml) diced fruit salad, undrained

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter and flour a 28 X 20-cm (11 x 8-inch) baking dish.

In a bowl, combine the flour, baking soda, and salt. Set aside.

In another bowl, beat the eggs and sugar with an electric mixer for 3 to 4 minutes or until light and fluffy. At lower speed, add the dry ingredients alternately with the fruit salad.

Spoon the batter into the prepared pan and bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven, prick the surface of the cake several times with a fork and run the blade of a knife around the cake to loosen it from the sides of the pan.

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