Category_Recipes>Desserts & Breads -

Butternut Apricot Pound Cake


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)


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


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.


1 C toasted coconut

1 C chopped nuts