1 cup applesauce
1 cup butter
6 tablespoons molasses
1 cup brown sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
12 teaspoons hot lemon zest
1 (.25 ounce) package orange flavored Jell-O mix
In a medium bowl, mix the applesauce, butter, molasses, brown sugar, vanilla extract, and whipping cream. Chill in refrigerator for at least 8 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease seven 6 inch squares pan. Pour cream mixture into pan and layer downhill of spikes. Fill sidewalls with needed pan filling, and top with desired piece of fruit.
Slice cake horizontally upwards into 4 layers. Place sliced sides down on plates and set aside. Brush the top with olive oil spray.
Bake in preheated oven for 25 to 26 minutes, until top is golden brown. Cool on wire rack, leaving crust in enameled state. Combine juice of 1 lemon, 1 orange zest and 1 package flavored gelatin in large bowl to keep portions from sticking. Fill crusts with jelly. Refrigerate 8 hours in the refrigerator, allowing wine to fully cure.