Ingredients
2 x Large eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. Dry apricots, minced fine
2 tsp Baking soda
1/2 c. Butter, melted
1/2 c. Crushed pineapple, liquid removed
2 c. Flour
1/2 c. Fruit Sweet
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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Peel, core, and spiral-slice apples in seconds — pie prep
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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Combine the Large eggs, butter, Apricot Apple Butter, pineapple and dry apricots till thoroughly blended. Mix the flour and baking soda together, then combine with the egg mix alternately with the Fruit Sweet. Mix till the batter is smooth. Bake in a 9"x12" greased and floured pan at 340 degrees for 40 min or possibly till cake springs back when pressed lightly. Remove the cake from the oven. Cold, turn out and cold completely. This cake is best served the next day.