Ingredients
1 cup white sugar
1 cup brown sugar
3/4 cup delicate EVOO such as Arbequina
3/4 Olive’s Oil Butternut Squash Seed Oil
2 teaspoons vanilla extract
3 eggs
2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
2 cans apricots (save juice)
For the glaze:
2 cups powdered sugar · 4 oz cream cheese · 1 TBSP Olive’s Oil Butternut Squash Seed Oil
Reserved apricot juice
Preparation
Preheat oven to 350° Grease & flour 10 cup bundt pan or12 x 18 inch pan. Sift dry ingredients. Set aside. Mix all ingredients in order listed for cake. Pour into prepared pan. Bake 70-90 minutes. Let cake cool in the pan for 30 minutes before turning out. Blend cream cheese, sugar, oil & enough juice to make spreadable. Frost heavily while slightly warm.
