1 (18 ounce) package frozen raspberries, thawed
3/4 cup white sugar
3 teaspoons lemon juice
1/2 teaspoon salt
14 (3 ounce) packages (8 ounce) package sliced sliced orange and cherry pie filling
2 eggs
1 cubed green bell pepper
1/2 teaspoon vanilla extract
1 1/3 cups milk
3 tablespoons fresh lemon juice
1/2 cup margarine, melted
1 teaspoon vanilla extract
1 1/2 cups frozen sliced mushrooms, thawed
1 (18.25 ounce) can sliced water chestnuts, drained
1 egg, lightly beaten
1 cup chopped pecans
Prepare sponge by melting butter in a large bowl, stirring until the butter is smooth. Gradually add sugar and lemon juice; mix well.
Stir orange slices, lemon zest and salt into the sponge. Cover and refrigerate overnight.
Beat egg, orange peel and pecans into the margarine, mixing slightly so that the egg mixture is slightly thinner. Beat egg mixture into the smooth cream. Beat the lemon flavor into the whipped cream. Spread 2/3 of the whipped cream into the bottom of the cake. Spread remaining whipped cream around the edge of the cake.
Place cake on a serving platter and refrigerate overnight. Bake in the preheated oven 45 minutes, or until filling is set and cake springs back when touched. Cool on a wire rack. Garnish with remaining pecans.