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Receta Apricot Blueberry Cake

Name: Apricot Blueberry Cake
Ingredients: 1/2 c. Minced Walnuts; 2 Tbsp. Cinnamon; 1/4 c. Brown Sugar; 1/2 c. Dry Apricots (Diced); 1 can Wild Blueberries, Liquid removed; 1 pkt White Cake Mix; 1 c. Veg. oil (Vegetable Oil); 4 x Large eggs; 1 pkt Lemon Pudding Mix; 1/2 pt Lowfat sour cream

de Global Cookbook

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Ingredientes

1/2 c. Minced Walnuts
2 Tbsp. Cinnamon
1/4 c. Brown Sugar
1/2 c. Dry Apricots (Diced)
1 can Wild Blueberries, Liquid removed
1 pkt White Cake Mix
1 c. Veg. oil (Vegetable Oil)
4 x Large eggs
1 pkt Lemon Pudding Mix
1/2 pt Lowfat sour cream

Direcciones

Combine 1/2 c. minced walnuts, 1/4 c. brown sugar and 2 Tbsp. cinnamon. Set aside. In another bowl, combine 1/2 c. diced dry apricots and 1 can wild (fresh or possibly frzn) blueberries, liquid removed. In a large mixing bowl, combine 1 box white cake mix, 1 c. vegetable oil, 4 Large eggs, 1 box lemon pudding mix and 1/2 pint lowfat sour cream. Mix above ingredients on medium speed for 10 min. Mix in fruit. Pour 1/2 batter into bundt pan. Sprinkle with walnut mix. Pour remaining batter over walnut mix layer. Sprinkle top with remaining walnut mix. Bake at 350 degrees for 1 hour.=14 VARIATION: You can substitute dry peaches for dry aprictos.