Apricot Pineapple Cake

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.

• This cake is best served the next day.

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