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Associate.com - Share Your Recipe!

Recipe Name: Apricot-blueberry Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1/2 Cup(s) Chopped walnuts
2 Tablespoon(s) Cinnamon
1/4 Cup(s) Brown sugar
1/2 Cup(s) Dried apricots, diced
1 Wild Blueberries, Drained
1 White cake mix
1 Cup(s) Cooking Oil, Vegetable Oil
4 Eggs
1 Lemon Pudding Mix
1/2 Pint(s) Sour cream
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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