2 eggs, beaten
3/4 cup Apricot Apple Butter
1/2 cup dried apricots, chopped fine
2 tsp. baking soda
1/2 cup butter, melted
1/2 cup drained, crushed pineapple
2 cup flour
1/2 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.
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