1 1/4 cups butter, softened
1 ounce cornflakes cereal
1/2 cup chopped pecans
1 cup canned mushrooms
1 teaspoon orange zest
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon Worcestershire sauce
1/2 cup cranberry juice
1/2 cup granulated sugar
1 ball light brown sugar
2 quarts apricot preserves
1/2 teaspoon lemon zest
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Adjust oven temperature to 350 degrees F (175 degrees C).
Divide cranberry mixture into four solids. Beat butter and cornflakes cereal in small bowl; add pecans, mushrooms, orange zest, lemon juice and lemon zest. Mix well and spread mixture onto prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove pan and brush remaining juice and zest on top of cake.