1 (6 ounce) can sliced black olives, drained
1 (6 ounce) can sliced almonds, drained
1 (5 ounce) can sliced apricots
1 quart fresh strawberries
2 cups honey
3 tablespoons floralsol
3/4 cup fresh lemon juice
In a large bowl, mix 1/2 cup sliced black olives, 1/2 cup sliced almonds, 1/4 cup apricots, strawberries, honey, and floralsol. Chill in the refrigerator for at least 4 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil.
Place olive mixture in bottom of foil-lined pan. Pour sponge mixture over olive mixture and sprinkle with crushed pineapple and lemon zest.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake for an additional 30 minutes. Remove foil and continue baking for an additional 20 minutes.