Try this Apricot-Blueberry Cake recipe, or contribute your own.
Suggest a better descriptionCombine 1/2 cup chopped walnuts, 1/4 cup brown sugar and 2 tablespoons cinnamon. Set aside. In another bowl, combine 1/2 cup diced dried apricots and 1 can wild (fresh or frozen) blueberries, drained. In a large mixing bowl, combine 1 box white cake mix, 1 cup vegetable oil, 4 eggs, 1 box lemon pudding mix and 1/2 pint sour cream. Mix above ingredients on medium speed for 10 minutes. Fold in fruit. Pour 1/2 batter into bundt pan. Sprinkle with walnut mixture. Pour remaining batter over walnut mixture layer. Sprinkle top with remaining walnut mixture. Bake at 350 degrees for 1 hour.=14 VARIATION: You can substitute dried peaches for dried aprictos. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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Serving Size: 1 Serving (938g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2394 | ||
Calories from Fat: 1021 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.5g | 151 % | |
Saturated Fat 31.4g | 157 % | |
Monounsaturated Fat 37.6g | ||
Polyunsanturated Fat 31.7g | ||
Cholesterol 2159.8mg | 665 % | |
Sodium 2459.8mg | 85 % | |
Potassium 1355.8mg | 36 % | |
Total Carbohydrate 273.4g | 80 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 260.9g | ||
Protein 81.2g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2394
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