Recipe - Apricot Pineapple Cake

2 Eggs; beaten
Three fourths cup Apricot Apple Butter
One half cup Dried apricots; chopped fine
2 teaspoon Baking soda
One half cup Butter; melted
One half cup Crushed pineapple; drained
2 cup Flour
One half 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 recipeludigest by sooz kirkland@gj.net on Mar 23, 1998