1 cup butter, softened
2 1/2 cups brown sugar
1 3/4 cups orange juice
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
1 cup honey
1 teaspoon orange zest
2 cups chopped pecans
1/4 cup chopped green almonds
6 bananas, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans. Place maraschino cherries on the bottom and sides of each pan. Sprinkle brown sugar on top and side of cherries.
In a mixing bowl, cream together the butter, brown sugar and orange juice until smooth. Beat in the eggs one at a time. Stir gently into the creamed mixture. Combine the brown sugar, orange juice, egg and sugar mixture with lemon extract. Spread over cherries. Pour batter over cherries using a piping bag fitted with a hook.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze into prepared pans and keep warm. Cool in pan on wire rack. Discard any remaining glaze. Cut into 3 inch squares.
While cherries and cherries are cooling, beat together the orange glaze, peach glaze and lemon glaze with an electric mixer until smooth. Spread glaze over cherries, mixing thoroughly after each addition and spreading evenly. Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Cool completely before frosting.
To make the glaze: In a mixing bowl, cream together the sugar, lemon extract and almond extract until smooth. Beat in the honey, orange and peach glaze. Fold the apricot mixture into the lemon glaze mixture to form a glaze mixture. Fill and frost cake and decorate with fruit on top and sides. Serve warm or cold