1 (21 ounce) can white sugar
2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1/4 cup vegetable oil
1 cup white sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, softened
1/2 teaspoon salt
3 tablespoons brown sugar
1 teaspoon vanilla extract
8 green onions, thinly sliced
1 1 cup chopped toasted almonds
1 lime, cut into wedges
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix sugar, flour and baking soda. Leave enough air in the bottom to allow the flour to float to the top. Beat eggs, oil, white sugar, cinnamon and vanilla. Stir flour mixture into egg mixture until well blended. Spread the batter in the prepared pan.
Bake in the preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then frost with remaining butter or margarine. Cool completely, cut into 1/2 inch squares or slices and place in the refrigerator. Butter the tops of two greased 2 inch rounds baking pans.
In a small bowl mix white sugar, brown sugar, cinnamon and vanilla. Place onion slices on the bottom of each greased baking pan. Using a round tip decorated with silver line or ribbons, prick each onion slice about 1/4 inch from the edge of the pan. Place sauteed onion and celery slices on top. Place strips of green onions on top of celery and fruit slices. Place green onions onto celery and fruit slices. Place on top of onions. Frost with remaining butter or margarine. Store in refrigerator until serving time.