3/4 c. sugar
1 egg
1 can (16 oz.) fruit cocktail, drained (you can use chunk pineapple instead)
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. firmly packed dark brown sugar
1/2 c. chopped nuts

Combine sugar and egg in medium bowl. Beat well. Stir in fruit, flour, soda and salt until mixed. Spread in an 8 x 8 inch baking dish. Combine brown sugar and nuts. Sprinkle over torte. Cook on HIGH, 8 to 10 minutes or until top springs back when lightly touched, rotating dish 1/2 turn after 5 minutes if necessary. Let stand 10 minutes. Serves 6 to 8.