Glaze:

3/4 cup of sugar
1 stick of margarine
1 teaspoon of vanilla
1/2 cup of chopped nuts
1/2 cup of canned milk

Cake: Beat egg whites until stiff. Combine dry ingredients, egg yolks and fruit cocktail. Beat well. Fold in egg whites. Bake at 350ºF. for 30-35 minutes in 9 x 12 inch greased pan. Glaze: Combine all ingredients and bring to boil. Boil for 5 minutes, stirring regularly. Cut cake into squares and pour over hot cake. 

Fruit Cocktail Cake

2 eggs
1 3/4 cup of sugar
2 cups of flour
1/2 teaspoon of salt
1 teaspoon of soda
1 teaspoon of vanilla
One 16 ounce can of fruit cocktail (not drained)

Topping:

2/3 cup of cream
1/4 pound of margarine
1 cup of sugar
1/2 teaspoon of cinnamon

Mix ingredients and pour in a greased 9 x 13 inch pan. Sprinkle 1/4 cup brown sugar over batter. Bake at 325ºF. for 40 minutes. Topping: Boil topping ingredients for 3-4 minutes. Cut cake while warm and pour topping over cake. 

Fruit Cocktail Cake

1 can of fruit cocktail
1 cup of sugar
1 egg
1 1/2 cup of flour
1/2 teaspoon of salt
1 teaspoon of baking soda

Include all juices. Mix together and spread in greased pan. Sprinkle 1/4 cup brown sugar and 1/2 cup nuts on top and bake at 350ºF. for 45 minutes.