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Butternut Apricot Pound Cake

Ingredients:

1 C sugar

1 C brown sugar

¾ C mild Olive Destination Hojiblanca Extra Virgin Olive Oil, Butter or Olive Destination Coconut Oil

¾ C OD Butternut Squash Seed Oil

3 eggs

2 tsp vanilla

2 C flour (unsifted)

1 C whole wheat flour (unsifted)

½ tsp baking soda

1 tsp baking powder

2-15 oz cans apricots (save juice)

Topping:

4 oz cream cheese

2 C powdered sugar

Reserved juice

1 T Olive Destination Butternut Squash Seed Oil

Oven Temp 350

Baking Time 60 min

10 inch tube pan

Method:

Preheat oven, grease and flour pan.

Mix all ingredients in order listed for cake. Pour into prepared pan. Bake. Turn out of pan—1/2 hour later. Blend cream cheese, sugar, oil, and enough juice to make spreadable. Frost heavily while slightly warm.

Optional:

1 C toasted coconut

1 C chopped nuts

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