Yield: 4 Servings
|2 \N||Eggs; beaten|
|¾ cup||Apricot Apple Butter|
|½ cup||Dried apricots; chopped fine|
|2 teaspoons||Baking soda|
|½ cup||Butter; melted|
|½ cup||Crushed pineapple; drained|
|½ cup||Fruit Sweet|
Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth.
Bake in a 9"x12" greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool, turn out and cool completely. This cake is best served the next day.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998