Apricot-blueberry Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs, Dairy | Cake, Dessert | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped Walnuts |
| 2 | T | Cinnamon |
| 1/4 | c | Brown Sugar |
| 1/2 | c | Dried Apricots, Diced |
| 1 | Wild Blueberries, Drained | |
| 1 | White Cake Mix | |
| 1 | c | Cooking Oil, Vegetable Oil |
| 4 | Eggs | |
| 1 | Lemon Pudding Mix | |
| 1/2 | pt | Sour Cream |
INSTRUCTIONS
Combine 1/2 cup chopped walnuts, 1/4 cup brown sugar and 2 tablespoons cinnamon. Set aside. In another bowl, combine 1/2 cup diced dried apricots and 1 can wild (fresh or frozen) blueberries, drained. In a large mixing bowl, combine 1 box white cake mix, 1 cup vegetable oil, 4 eggs, 1 box lemon pudding mix and 1/2 pint sour cream. Mix above ingredients on medium speed for 10 minutes. Fold in fruit. Pour 1/2 batter into bundt pan. Sprinkle with walnut mixture. Pour remaining batter over walnut mixture layer. Sprinkle top with remaining walnut mixture. Bake at 350 degrees for 1 hour.=14 VARIATION: You can substitute dried peaches for dried aprictos. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 1579
Calories From Fat: 1324
Total Fat: 151g
Cholesterol: 59.8mg
Sodium: 104.3mg
Potassium: 739mg
Carbohydrates: 60.9g
Fiber: 8.5g
Sugar: 48.3g
Protein: 8.3g