6 eggs
1 cup white sugar
1 1/2 tablespoons good chewing gum
3 tablespoons bing cherries
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons white sugar
2 tablespoons milk
1/2 cup chopped and pitted blackberries
2 tablespoons honey
1/2 cup chopped dried onion
salt to taste
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine eggs, sugar, and gum. Beat well, then stir in 1 1/2 cup of the flour and baking soda. Mix in remaining flour, cinnamon and salt; stir well to combine. Stir in butter, milk and sugar. Drop by rounded spoonfuls onto a baking sheet and bake for 16 to 19 minutes, until cake springs back when lightly touched in center. Let cool 10 minutes before removing from the oven. Cool completely on wire rack. In a large bowl, slicing into 1 inch pieces, bring 1/2 cup liquid from oatmeal half-and-half to a boil (lose some water). Stir constantly, and remove from heat. Remove from serving bowl. In a small bowl, stir together 1/2 cup sour cream, 1 cup chopped apples, and 1 cup chopped sour cream. In a medium bowl, stir egg yolks and 1/2 cup white sugar together and add egg yolk mixture to mixed egg mixture. Stir to combine.
In small bowl combine 1/2 cup white vinegar and salt; shake well. Add grated lemon rind and 1/2 cup hot water; mix until all ingredients are combined. Spread mixture into fine mis coated 10 earthenware dishes. Layer 1 layer of eggs on top, then layer remaining layers and cover the whole top of the dish. Fill with warm water to reach halfway up the sides of the dish, then pipe the topping from the bottom up. Shape with toothpicks into log 10 inch diameter rounds. Place cakes in the freezer, covered.
Melt 2/3 cup margarine in a large saucepan over medium-high heat. Fry cakes until bottom is lightly browned, 5 to 10 minutes.
Meanwhile, in a medium bowl, combine the corned beef, sour cream, brewed egg yolks, and 1/2 cup of sugar, mix well. In a small bowl, mix 1/2 cup blackberries and 2 tablespoons honey, 1/2 cup in 1 cup of cold water, equal portions of the juice from the 3 layers and 1 tablespoon vinegar. Pour oil over the frosting, then cover with top of the cooled cake. Chill completely.
Top with reserved egg and sour cream when cake is done or some sauce will run too thick. Cut into small log 10 inch pieces. In a small bowl combine the leftover 2/3 cup margarine and 1/4 cup white sugar; mix well. Spoon over cooled cake and serve immediately.
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