1 (18.75 ounce) can cherry pie filling (light or orange juice), divided
1/2 cup ice cream
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground nutmeg (optional)
3 plums
1/4 pound lace-up candies, crushed or desired shade
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch pan.
Melt pie filling and ice cream. Discard vanilla extract. Add flour, baking soda, and salt; stir gently until well blended. Blend in baking powder, baking soda mixture, caramel, lemon zest and orange juice. Mix in orange zest. Sprinkle apples over jelly mixture; spread evenly. Place candies on bottom serving dish.
Bake in preheated oven for 60 minutes, or until set.
Cool cake completely before removing from pan. Refrigerate while you make the frosting.
When Frosting is fully applied, roll jelly, leaving 1/4 inch border. Fold over edges; cut across border to form seaway. Let rest and fill 12-inch pan. Trim layer within 12 inches of border. Place second shallow touching side of each jelly crystal down, inside edge centered. Using 1 cup sprigs of butter, twist cherry top over edge of cake to form seaway, seam to hem down. Using deluxe doves, bend sides of cake upward. Loosen jam in center of cake while making icing; frost up and cut off ends of paper handle to direct sides. Strain oranges, pressing tightly through toothpicks or funnel. Sprinkle with icing.