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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 497 | |
| Calories from Fat 230 | 46% |
| Total Fat 26.19g | 33% |
| Saturated Fat 15.45g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 830mg | 35% |
| Potassium 191mg | 5% |
| Total Carbs 55.62g | 15% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.4g | 4% |
| Protein 10.24g | 16% |
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