When preparing the cake, stir the liquid and dry ingredients together just until blended --overmixing causes toughness. Also watch the baking closely. Bake only until the center of the cake tests done -overbaking causes dryness and toughness. After baking, let the cake stand a few minutes, then loosen the edges with a knife. Invert the cake into a serving platter to reveal the fruit-and-sugar glaze. This cake is best when eaten warm. You may want to serve it with nonfat frozen yogurt or a dollop of low-fat whipped topping. Printed in the June 18, 1992, issue of the Los Angeles Times.