| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy |
|
Cake, Dessert |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped Walnuts |
| 2 |
tb |
Cinnamon |
| 1/4 |
c |
Brown Sugar |
| 1/2 |
c |
Dried Apricots (Diced) |
| 1 |
cn |
Wild Blueberries, Drained |
| 1 |
pk |
White Cake Mix |
| 1 |
c |
Cooking Oil (Vegetable Oil) |
| 4 |
x |
Eggs |
| 1 |
pk |
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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