1 cup sour cream
1 cup white sugar
1 1/2 cups water
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup orange juice
1 (16 ounce) package orange flavored Jell-O
1 cup boiling water
1 cup blanched slivered almonds
9 eggs, beaten
1 cup butter, softened
2 teaspoons vanilla extract
2 teaspoons orange extract
1 (20 ounce) can sliced pineapple, drained
1 cup strawberries, sliced
1 cup chopped pecans
1 cup chopped cherries
1 cup orange juice
1 (16 ounce) package orange flavored Jell-O
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9-inch springform pan.
In a large bowl, mix sour cream, sugar, water, oil, vanilla, orange juice, evaporated milk, brown sugar, pecans and almonds. Stir well. Pour batter into prepared pan.
Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting edge of cake off. Allow to cool, and chill in refrigerator at least 2 hours before serving.
In a small mixing bowl, bring boiling water to a rolling boil. Add flour and stir. Strain through cheese cloth and set aside.
In a large mixing bowl, beat eggs until frothy. Mix in butter, sugar and cream cheese. Beat until stiff. Blend in eggs, orange extract and pineapple. Mix in cherries, pecans and pecans. Transfer to prepared pan.
Place strawberries in pan with cream cheese mixture. Sprinkle strawberries over cream cheese layer. Sprinkle the pineapple over the strawberries and cream cheese mixture. Cover waxed paper with aluminum foil and refrigerate. Place case over heat and stir gently to melt plastic wrap.
When ready to serve, wedge cream cheese mixture onto chilled fruit. Serve in cake or large salad bowl. Garnish with strawberries, pecans and pecans. Cover and chill until serving.