2 cups cake flour
1 teaspoon salt
1 1/2 cups white sugar
2 cups sliced honey
1 teaspoon butter
1 1/2 teaspoons baking powder
1 1/2 cups milk
4 eggs
1 1/2 cup chopped ripe banana
1/2 cup kitchen apricot preserves
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 teaspoon salt
1 cup cold water
2 teaspoons white sugar for decoration
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch loaf pan. Sift the flour, then stir in the salt and 1 teaspoon of sugar. Set aside.
To Make Filling: In a large bowl, cream together the butter and 1/2 teaspoon of baking powder until light and fluffy. Beat in the milk and eggs one at a time. Stir in the banana and all the apricot preserves. Continue this with the remaining flour, egg, banana, cherries, apricot and brown sugar, mixing just until all ingredients are combined.
Add the wet ingredients to cream and the apricot preserves to mix well. Add the water to thicken the mixture. Pour the batter into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Presented in layers: The day before serving, mix 1/2 cup butter, 1/2 teaspoon of baking powder and 1/2 cup of milk; spread evenly over bottom layer of cake, attempting to spread as little as possible. After about 20 minutes, gradually spread the remaining milk over the top cake layer and chill for 5 to 10 minutes before serving.