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Add a photoServings: 12
Ingredients
- 1 c. Butter
- 4 c. Flour
- 4 tsp Baking pwdr
- 1/2 tsp Salt
- 6 x Egg yolks
- 2 tsp 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
Directions
- 3 Tb peach fruit spread combined with 2 tb hot water may be substituted for the pourable fruit.
- Preheat oven to 375. Grease and flour two 8" round cake pans. Combine flour, baking pwdr, and salt; set aside. Beat softened butter at medium speed till light and fluffy. Blend in egg yolks and vanilla. Alternately add in dry ingredients and apple juice concentrate, beating well after each addition; spread proportionately into prepared pans. Bake 20 min, till golden and wooden pick inserted in centers comes out clean. Cold 10 min in pans on wire racks. Remove from pans; cold completely.
- Drain peaches. Combine peaches, raspberries, and pourable fruit; mix lightly. Spread fruit spread proportionately over one cake layer; top with second cake layer. Spoon fruit mixtore over top of cake, letting excess fruit mix drip down sides.
- Sylvia's comments: I used the cake batter to make cupcakes and pressed a chunk of liquid removed 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 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 12 servings | |
| Calories 357 | |
| Calories from Fat 142 | 40% |
| Total Fat 16.17g | 20% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 629mg | 26% |
| Potassium 235mg | 7% |
| Total Carbs 48.27g | 13% |
| Dietary Fiber 4.5g | 15% |
| Sugars 12.52g | 8% |
| Protein 5.49g | 9% |
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