1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant lemon pudding mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup maple syrup
1 cup brown sugar
1 teaspoon lemon juice
3 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 cup apple juice
1 cup water
1 cup apple cider vinegar
1 cup raisins
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, stir together the cake mix and lemon pudding. Make a well in the center and pour in the pudding mix, lemon pudding mix and vanilla pudding mix. Mix together the maple syrup, brown sugar, lemon juice, eggs and baking soda; stir into cake mixture. Fold in brown sugar mixture, apple juice, water and apple vinegar. Pour batter into prepared pans.
Bake 40 to 45 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
To make the filling and frosting: In a small bowl, mix together the apple cider vinegar, raisins, almonds and apple juice. Combine apple cider vinegar, apple juice and peach water in small bowl; pour into cake batter.
To make the frosting: Mix together brown sugar, lemon juice, eggs and baking soda. Beat in brown sugar mixture, apple juice, peach water and apple vinegar.
Cool completely before frosting.