Ingredients

2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C. butter
3 egg yolks
1 tsp. vanilla
1 C. apple juice concentrate
1 1/2 C. peaches, sliced
2 C. raspberries
1/3 C. peach pour able fruit
1/3 C. raspberry fruit spread

Cooking Instructions

Preheat oven to 375. Grease and flour two 8 inch round cake pans. Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluffy. Blend in egg yolks and vanilla. Alternately add dry ingredients and apple juice concentrate beating well after each addition; spread evenly into prepared pans. Bake for 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans; cool completely. Drain peaches. Combine peaches, raspberries, and pour able fruit; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixture over top of cake, letting excess fruit mixture drip down sides. muffin tins. Bake for 18 minutes, until golden brown. For bars: Spread dough into greased 12 x 8 inch baking dish. Bake for 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container.
 
 
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