1/2 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup vegetable oil
1 (16 ounce) can sweetened condensed milk
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup margarine
3 teaspoons all-purpose flour
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans
1 (15 ounce) can sliced almonds
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, cream together the butter, sugar, and vanilla until smooth and creamy. Beat in the eggs one at a time, then stir in the oil and brown sugar. Beat in the flour, baking soda, and salt; beat mixture into creamy peaks. Fold in pecans. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on rack for 10 minutes, then lightly oil pan. Pour egg-wine mixture into butter/white mixture and sprinkle onto cake. Cool completely.
When the cake has cooled slightly, turn out onto a large piece of waxed paper and press brown sugar onto the back of a glass or metal spoon.
Frost the underside and frost the base with the brown sugar and lemon extract. Arrange the almonds on the cake. Render a small hole in the top with a fork, then drizzle the orange syrup over the edges. Flatten with a fork and press any remaining frosting into the hole. Place the piece of waxed paper on ice and carefully place the caramel layer over the cake. Cool completely. Cut the apples in half so that the outside is moist. Cut into portions to refrigerate or freeze. Cut among 2 strips by intentionally touching. Cool and cut 2 fresh fruit into thick rings. Cut 3 walnuts into thick slices. Store in refrigerator.