Ingredients: 1 cup sugar, 1 cup canola oil, 1 cup honey, 3 large eggs, 1/2 cup orange juice, 1 teaspoon vanilla extract, 3-1/2 cups
all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup fresh or frozen raspberries, 1 cup
fresh or frozen blueberries. GLAZE: 1 cup confectioners' sugar, 2 tablespoons honey, 2 tablespoons 2% milk. Turn the oven on to
350°. Butter a 13 x 9-inch baking dish. Beat the sugar, oil, honey, eggs, orange juice, and vanilla well in a big basin. Mix the flour,
baking soda, baking powder, and salt in a separate dish and then gradually beat it into the sugar mixture. Place in the ready pan.
Bake for fifteen minutes. Add blueberries and raspberries to the cake's top. Bake for a further 30 to 35 minutes, or until a toothpick inserted in the center
comes out clean. Allow the pan to cool fully on a wire rack. Whisk up glaze ingredients and pour over cake. If preferred, top with more berries and serve.