1 1/2 cups margarine
1 1/2 cups white sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup apple cider vinegar
1 quart bleach with liquid
1 cup vegetable oil
2 cups shortening for frying
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup chopped almonds
1 cup chopped walnuts
1 teaspoon lemon zest
Preheat oven to 450 degrees F (230 degrees C). Grease and flour 2 8 inch round cake pans.
In a medium saucepan, heat margarine over low heat. Stir in sugar, brown sugar and vinegar. Bring to a simmer, stirring constantly, just until sugar mixture comes to a rolling boil, about 5 minutes. Remove from heat and stir in vinegar and oil. Set aside to cool slightly.
Beat margarine, shortening and eggs in small bowl until just incorporated. Mix together vinegar mixture and flour mixture; pour into prepared pans. Wrap tightly in aluminum foil or plastic wrap. Place on lightly greased baking sheet.
Bake 25 to 36 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Using small spatula, gently remove plastic wrap by moistening with cool water. Cool completely, about 3 hours. Invert onto serving plate; flatten with fork. Cool completely, about 2 hours. Meanwhile, heat remaining 2-1/2 cups margarine in medium saucepan over medium heat.
After cake is cool, drizzle margarine over top of casserole and layer cake with pecans, almonds, cherry/banana split pecans and walnuts.
Heat oil in skillet to 350 degrees F (175 degrees C). Fry and drink sides side until golden. Drain on paper towels and serve warm or cold. Drain on paper towels after each frying and immediately pour fruit mixture into skillet; fry slowly until apples and red glaze fade. Remove pan from heat and stir in banana split pecans.
Dip each apple slice in vegetable oil to prevent browning on the outside. Garnish with maraschino cherries and serve hot.