2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. 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. Flavor is usually better the next day.