Title: Apricot pineapple cake
 Categories: Cakes
      Yield: 4 Servings
 
      2    Eggs; beaten
    3/4 c  Apricot Apple Butter
    1/2 c  Dried apricots; chopped fine
      2 ts Baking soda
    1/2 c  Butter; melted
    1/2 c  Crushed pineapple; drained
      2 c  Flour
    1/2 c  Fruit Sweet
 
  Combine the eggs, butter, Apricot Apple Butter, pineapple and dried
  apricots until thoroughly blended. Mix the flour and baking soda
  together, then combine with the egg mixture alternately with the
  Fruit Sweet. Mix until the batter is smooth.
  
  Bake in a 9"x12" greased and floured pan at 340 degrees for 40
  minutes or until cake springs back when pressed lightly. Remove the
  cake from the oven. Cool, turn out and cool completely. This cake is
  best served the next day.