1 1/2 cups margarine, softened
6 eggs
3/4 cup brown sugar
2 cups white sugar
1 tablespoon vanilla extract
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
1 cup sliced peaches
1 cup sliced cherries
1 cup sliced mangoes
1 cup sliced almonds
1/2 cup heavy whipping cream
1 cup milk
1 (18 ounce) can diced pears
1 (8 ounce) can sliced peaches
1/2 teaspoon vanilla extract
1/2 cup white sugar
1 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 3-inch square baking pans.
In a medium bowl, cream together margarine, eggs, brown sugar and white sugar until smooth. Stir in the vanilla and butter. Beat in peaches, lemon zest and orange zest. Gradually blend the brown sugar mixture with the peaches and lemon zest until well blended. Gradually mix in the margarine mixture with egg mixture, one tablespoon at a time, mixing well after each addition. Spread onto the prepared pans.
Bake in the preheated oven for 35 to 35 minutes, or until a toothpick inserted in the center of each pan comes out clean. Cool completely before removing from pans.
To make the Frosting: In a medium bowl, cream together the 1/2 cup margarine and 1/2 cup sugar until stiff. Stir into the creamed mixture. Beat in the flour, mixing well after each addition. Spread on cooled cake pieces and top with sliced peaches.