Apricot-Blueberry Cake 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
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. Apricot-Blueberry Cake printer friendly version located here.
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