1 3/4 cups margarine
1/2 teaspoon salt
2 cups honey
1 quart vanilla extract
10 tablespoons milk
2 cups raisins
1/2 cup chopped pecans
1/2 cup strawberries
1 (10 ounce) package instant vanilla pudding mix
salt and pepper to taste
In a heavy bowl, cream together margarine and salt. Stir in honey and vanilla extract and mix in milk. Keep mixed together, roll dough into a large rectangle, and place them in the bottom of the greased 9-inch springform pan. Stir the raisins and pecans into the peach mixture.
Pound the raisin mixture into the rectangle of greased pan. Place 2 tablespoons of lemon juice onto the sides of the greased pan with the rest of the pecans. Pour the portion of lemon juice into the wet bottom of the pan, and with the remaining pecans, moisten with the remaining teaspoon of lemon juice. Pour pudding on top.
Cover the pan tightly, and let cool. Refrigerate over ice for at least 2 hours, until firm. Brush top of cake with lemon juice to prevent browning. Cut into 1 inch squares.