Fruit Cocktail Bundt Cake

This holiday bundt cake is sure to be a crowd pleaser around your table thanks to the fluffy texture and bold, fruity flavors.
15 oz. can Fruit Cocktail in Heavy Syrup
2 cups granulated sugar
1 cup vegetable oil
2 tsp. vanilla extract
4 large eggs
3 cups flour
1 Tbsp. baking powder
½ tsp. salt
1 cup walnuts, chopped
1 ½ cups confectioners sugar
2-3 Tbsp. milk
Preheat the oven to 350˚F. Grease a 10-inch bundt pan with butter. Drain the Fruit Cocktail in Heavy Syrup but reserve ⅓ cup of the syrup.
In a large bowl, combine the reserved syrup, granulated sugar, vegetable oil, vanilla and eggs. Whisk until well combined. In a separate bowl, combine the flour, baking powder, and salt. Whisk until the ingredients are evenly distributed.
Add the dry ingredients to the bowl of the wet ingredients and mix until combined. Gently fold in the strained fruit cocktail and walnuts.
Pour the batter into the prepared pan. Bake for 1hour and 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a cooling rack. Let the cake cool to room temperature. In a bowl whisk the confectioners sugar and milk together until smooth. Pour the icing over the cooled cake.