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APRICOT AND STRAWBERRY CAKE

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1 3/4    cups flour
2 1/2    teaspoons baking powder
1 3/4    cups sugar
1 1/4    cups skim milk
3/4       cups apricots, pureed
2          eggs beaten
1 1/2    teaspoons vanilla
9          tablespoons strawberry preserves
8          large strawberries, sliced thin
2          tablespoons apricot brandy glaze

Preheat the oven to 375 degrees F. Sift the flour, baking powder and sugar in a mixing bowl and stir to blend. Using a metal spoon combine the skim milk, apricot puree, eggs and vanilla with the dry ingredients. Pour the batter into two 8" cake pans sprayed with oil. Bake for 25 - 30 minutes or until a toothpick comes out dry from the center. Let the cake cool in the pan for 5 minutes before removing and cooling on rack. Split each cake in half horizontally and fill with strawberry preserves. Brush the apricot brandy glaze on the top and arrange strawberry slices in a petal-shaped pattern on the top. Glaze the strawberry slices also and serve with fresh whipped cream; low or nonfat yogurt or ice cream.

Notes:Excellent source of Vitamin C, B1 and B2.
Good source of Vitamin A, B6, Folacin, Niacin, Calcium,Iron and Zinc.

Serves 8
Prep Time: 0:10
Baking time: 0:35
Total Calories 465
Protein 9g
Carbohydrate 106g
Fat 2g
Cholesterol 54mg
Dietary Fiber 4g
%Calories from Fat 4%

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