2 eggs
1 cup milk
1 cup butter
3 1/2 cups white sugar
1 cup milk
3 cups chopped dates
2 teaspoons vanilla extract
1 (16 ounce) can sliced ripe bananas
3 eggs
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 cup vegetable oil
1/2 cup apricot preserves
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, beat together the eggs, milk, lemon juice, apples and dates. Stir in the sugar and lemon juice, mixing just until. Beat in the eggs then mix into the flour mixture.
Pour batter into the prepared pans. Slice each cake layer horizontally into 3 wedges. Cover with a clean dish paper and put in the oven for 40 minutes. Turn cakes over after 15 minutes and allow to cool completely. Preheat oven to 350 degrees F (175 degrees C).
Dissolve the lemon juice and apricot preserves in warm milk and pour over cooled cake layers to change color. Top with slices of sliced banana. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Reduce temperature to 325 degrees F (165 degrees C). Let cool completely before frosting.