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