Vintage baking at its best. This cake turned up in a supermarket frozen food section. It seemed to be a buttery, low slung pound cake with a buttery glaze and was made with fruit cocktail. Too weird – had to have been a classic somewhere to pop up in this fashion. Yes, it is a classic. I found versions of Fruit Cocktail cake in a ton of cookbooks – often with no measurements for the canned fruit and too much soda. I tweaked and perfected and the result is this toothsome little cake that whips up in seconds. It is almost almost a bastardized baba au rhum or savarin but done Americana style: easy and great.