Cake: Preheat oven to 180 degrees C. Grease and flour three 20cm round cake tins.
In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon coloured; set aside.
In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared tins. Spread to edges.
Bake for 20 to 25 minutes until golden. Let cool in their cake tins for 10 minutes. Turn out onto wire racks to cool completely.
To Assemble: Take one third of the icing and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice and orange zest. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers.
Use the remaining 2/3 of the icing to cover the tops and sides of the cake.