1 c Butter
4 c Flour
4 ts Baking powder
1/2 ts Salt
6 Egg yolks
2 ts Vanilla
2 c Juice, apple, concentrated
3 c Peaches, sliced
4 c Raspberries
2/3 c Fruit, pourable, peach
2/3 c Fruit spread, raspberry
3 tb peach fruit spread combined with 2 tb warm water may be substituted
for the pourable fruit.
Preheat oven to 375. Grease and flour two 8″ round cake pans. Combine
flour, baking powder, and salt; set aside. Beat softened butter at medium
speed until light and fluffy. Blend in egg yolks and vanilla. Alternately
add dry ingredients and apple juice concentrate, beating well after each
addition; spread evenly into prepared pans. Bake 20 minutes, until golden
brown and wooden pick inserted in centers comes out clean. Cool 10 minutes
in pans on wire racks. Remove from pans; cool completely.
Drain peaches. Combine peaches, raspberries, and pourable fruit; mix
lightly. Spread fruit spread evenly over one cake layer; top with second
cake layer. Spoon fruit mixtore over top of cake, letting excess fruit
mixture drip down sides.
Nutrition information per slice: 390 calories, 5 gm protein, 62 gm
carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2 diabetic
starch/bread exchange, 3 diabetic fat exchange, 2-1/2 diabetic fruit
Sylvia’s comments: I used the cake batter to make cupcakes and pressed a
chunk of drained peach into each cupcake. They tasted fine but didn’t rise;
next time I’ll try a little baking soda as well. I baked them 20 minutes.