1/3 cup vegetable oil
2 tablespoons milk
1/3 cup water
1 (5 ounce) can cherry pie filling
1 knife
3/4 cup sliced almonds
1/8 cup sliced almonds
1 (8 ounce) container frozen whipped topping, thawed
4 egg whites
1 cup brown sugar
1/2 teaspoon vanilla extract
Heat water in a large saucepan over medium speed. Bring water to a boil. Cover and simmer 30 minutes; continue stirring 30 minutes.
To make filling and filling topping: Heat oil in a saucepan over medium heat. Saute bacon in oil until crisp. Set aside.
To make orange marmalade: Place orange cake ingredients in a bowl. Mix sugar, brown sugar, orange juice and vanilla in small bowl. Fold 2 tablespoons of orange dye into mixture. Pour mixture into 10 individual silver square cake pans and flatten slightly with an ungreased, wooden spoon. Serve at room temperature.