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APRICOT
PINEAPPLE CAKE RECIPE
I make this Apricot Pineapple
Cake a bit different. I put a layer of sliced pineapple on
the bottom of the pan first then when I turn out the Apricot
Pineapple Cake the pineapple is on the top and I decorate
it with cherries in the hole of the pineapple. That is just
a fancy way to present the Apricot Pineapple Cake but if you
just want it plain that is ok to.
Apricot
Pineapple Cake Ingredients
2 eggs beaten
3/4 cup apricot apple butter
1/2 cup dried apricots chopped fine
1/2 cup drained crushed pineapple
2 tsp baking soda
1/2 cup fruit sweet
1/2 cup butter melted
2 cups flour
Apricot
Pineapple Cake Method
Mix together the eggs, butter,
apricot apple butter, pineapple and dried apricots until thoroughly
blended. Combine the flour and baking soda together and then
mix with the egg mixture and alternately with the fruit sweet.
Keep mixing until the batter is smooth. Bake the Apricot Pineapple
Cake in a 9 x 12 inch greased and floured pan at 340 degrees
for 40 minutes or until cake springs back when pressed lightly.
Remove the Apricot Pineapple Cake from the oven. Cool then
turn out the cake and cool completely.
Enjoy your freshly made Apricot
Pineapple Cake!
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