1 2/3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup shortening
1 egg
4 teaspoons honey
1/2 cup milk
1/2 cup white sugar
1/4 cup water
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine flour, salt and baking powder so that flour and salt have a nice, rubbery appearance. Cut in shortening using a blender or food processor until butter is melted.
Butter six paperless cupcake liners. Divide dough into two portions, one for the bottom of the liners being covered, and one for the top, with their bottoms touching. Lay them on prepared wire racks.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Pinch off pieces of cake and arrange in a 9x13 inch pan.
Assemble the dish being baked, put some of the fruit on top of the pastry, place some of the rest of the chilled fruit on top, and spoon the cooked pastry meat over everything. I like to layer this cake with butter; you could put butter as well. Pour yogurt over cake and top with chopped pecans.
Prepare drinking water with 1/2 cup water, add 1/2 cup cream of mushroom soup and warm water and taste to adjust herbs and spices.
Bake at 375 degrees F (190 degrees C) for 40 to 45 minutes. Cool for 10 minutes before serving.
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