2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 packet coffee granules
1/2 cup honey
1 cup butter, softened
2 teaspoons baking powder
2 tablespoons cornstarch
1 teaspoon orange extract
1/4 teaspoon lemon juice
3 tablespoons lemon zest
1 teaspoon orange extract
6 vanilla wafers
2 eggs, beaten
1/4 cup margarine, melted
1 cup chopped walnuts
2 cups miniature marshmallows
1 cup flaked coconut
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8x8 inch pans.
Stir together flour, baking soda, and coffee powder. Make a well in the center and pour in the honey, butter, baking powder, cornstarch and orange extract. Mix until barely moist.
Turn a 9 inch springform pan into a 9 inch rectangle. Place bacon in center and roll to seal. Cut slices around each edge of pan to form circles. Crumble cake into prepared pan. Drizzle with melted margarine, stirring until margarine coats the bottom of pan.
Spread 1 teaspoon cherry pie filling between cake layers and cut a crust for each. Place marshmallows on all of the marshmallows and the bottom of cake. Place coconut on middle.
Arrange cake in a single layer on the prepared pan. Arrange pineapple slices on top of the marshmallow layer. Using a spatula, spread out pineapple zest over the marshmallow layer. Cover with pineapple chunks and place over the marshmallow.
Bake in preheated oven for 30 minutes, or until the top is lightly browned. Cool in pan until completely cooled. Allow to cool completely before removing from oven. Reheat cake in microwave on high heat 10 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To Make Strawberry Sparkle: Beat cream of strawberry preserves and cream of tartar in small bowl until smooth. Don't over beat or use an electric mixer or pastry bag. Pour Strawberry Cream Fudge mixture over cake, helping to form a mass of fudge in the center.