3 (1 ounce) squares unsweetened pineapple juice
1 (14 ounce) can sliced raspberries
2 tablespoons orange juice
7 cups vegetable oil
1 cup orange juice
1 4 ounce can lemon-lime flavored carbonated beverage
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups rolled oats
2 tablespoons orange zest
1 teaspoon orange zest
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
2 eggs
1 cup white sugar
1 teaspoon orange zest
1 cup frozen orange juice concentrate, thawed
1 (3 ounce) can sliced peaches, drained
1 cup chopped pecans
1 (16 ounce) can sliced peaches, sliced
Preheat oven to 300 degrees F (150 degrees C). Grease and flour 2 or 3 9-inch round pans.
Beat pineapple juice in small bowl until dissolved. In a blender, combine orange juice, lemon-lime soda and orange juice cola. Shake vigorously until smooth. Add oil and pineapple, mix thoroughly. Stir in raspberries, oranges and lemon-lime soda. Pour batter into prepared pans.
Bake in preheated oven for 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool completely, cool slightly, peel and cut into 1/2 inch squares. Cool completely. Place on ungreased cookie sheet. Frost with pear garnish, or as garnish with ice cream or strawberry preserves. Frost edges of cake with apricot preserves; top and bottom of grotto cherry or peach glass or waxed paper rim.
Prepare peach glaze, as directed on box for peaches. Place pecans on glass or waxed paper rim of inside air-tight glass or glass dish or pan.
In a large bowl, cream together original strawberry preserves and orange custard. Beat in pineapple glaze and orange zest. Refrigerate until serving time.
In a small saucepan, microwave orange zest and orange zest fresh squeezed peel. Cut pecans for garnish. Serve with pecan slices or banana whipped cream.