-----------------------------------SOFTEN----------------------------------- 1 c Butter

------------------------------------CAKE------------------------------------ 4 c Flour

4 ts Baking powder

1/2 ts Salt

6 Egg yolks

2 ts Vanilla

2 c Juice, apple, concentrated

----------------------------------TOPPING---------------------------------- 3 c Peaches, sliced

4 c Raspberries

2/3 c Fruit, pourable, peach

2/3 c Fruit spread, raspberry

3 tb peach fruit spread combined with 2 tb warm water may be substituted

for the pourable fruit. Preheat oven to 375. Grease and flour two 8" 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 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely. Drain peaches. Combine peaches, raspberries, and pourable fruit; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixtore over top of cake, letting excess fruit mixture drip down sides. Nutrition information per slice: 390 calories, 5 gm protein, 62 gm carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 2-1/2 diabetic fruit exchange. Sylvia's comments: I used the cake batter to make cupcakes and pressed a chunk of drained peach into each cupcake. They tasted fine but didn't rise; next time I'll try a little baking soda as well. I baked them 20 minutes. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005