2 c Flour 1 c Apple juice concentrate
2 ts Baking powder 1 1/2 c Peaches, sliced
1/4 ts Salt 2 c Raspberries
1/2 c Butter 1/3 c Peach pourable fruit
3 Egg yolks 1/3 c Raspberry fruit spread
1 ts Vanilla
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.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005
