Cream butter and sugar until light and fluffy.

Add honey and beaten egg yolks, mixing well to combine.

In a separate bowl, whisk together the dry ingredients.

Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients.

Stir in chopped fruits and nuts until evenly distributed.

Gently fold in the beaten egg whites until just combined, being careful not to overmix.

Pour the batter into a greased and floured 9 x 13-inch baking pan.

Bake in a preheated oven at 325°F (160°C) for 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve with Cool Whip or your favorite frosting.