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588 -- APRICOT PINEAPPLE CAKE

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. This cake is best served the next day.
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