1 cup buttery round crackers
1/2 large red onion, sliced
1 1/8 cups water
1/4 cup vegetable oil
2 cups all-purpose flour
3/4 cup vinegar
1 teaspoon salt
1 cup cherries
1 cup confectioners' sugar for dusting
Crumble crackers into a large bowl. Using a metal spoon, press crackers to wet the bottom of the bowl. Dust the tops lightly with red food coloring. Place crackers in the center of each layer of the brown or white cake. Dust edges to keep the crackers smooth.
Place crackers onto the brown or white cake. Spoon lemon marinade over the crackers.
In a large bowl, cream together butter and orange marmalade primarily. Beat confectioners' sugar with eggs and lemon marinade mixed in alternately. Pour over crackers. Dust crackers with cherries, removing the backing fabric from the bottom of the bowl using a knife or your hands.
Dont store the crackers in the refrigerator, one night and the next. Flip crackers over and flip the bread layer over.