| 1 | 3 tb peach fruit spread combined with 2 tb warm water may be substituted for the pourable fruit. |
| 2 | preheat oven to 37Grease and flour two 8" round cake pans. |
| 3 | Combine flour, baking powder, and salt; set aside. |
| 4 | Beat softened butter at medium speed until light and fluffy. |
| 5 | Blend in egg yolks and vanilla. |
| 6 | Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans. |
| 7 | Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. |
| 8 | Cool 10 minutes in pans on wire racks. |
| 9 | Remove from pans; cool completely. |
| 10 | drain peaches. |
| 11 | Combine peaches, raspberries, and pourable fruit; mix lightly. |
| 12 | Spread fruit spread evenly over one cake layer; top with second cake layer. |
| 13 | Spoon fruit mixtore over top of cake, letting excess fruit mixture drip down sides. |
| 14 | nutrition information per slice: 390 calories, 5 gm protein, 62 gm carbohydrate, 14 gm fat, 111 mg cholesterol, 314 mg sodium, 1-?diabetic starch/bread exchange, 3 diabetic fat exchange, 2-?diabetic fruit exchange. |
