Butternut Apricot Pound Cake

• 1 cup white sugar
• 1 cup brown sugar
• 3/4 cup delicate EVOO such as Arbequina
• 3/4 Olive's Oil Butternut Squash Seed Oil
• 2 teaspoons vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 cans apricots (save juice)
• For the glaze:
• 2 cups powdered sugar 4 oz cream cheese 1 TBSP Olive's Oil Butternut Squash Seed Oil
• Reserved apricot juice

1. Preheat oven to 350u0b0 Grease & flour 10 cup bundt pan or12 x 18 inch pan. Sift dry ingredients. Set aside. Mix all ingredients in order listed for cake. Pour into prepared pan. Bake 70-90 minutes. Let cake cool in the pan for 30 minutes before turning out. Blend cream cheese, sugar, oil & enough juice to make spreadable. Frost heavily while slightly warm.

white sugar, brown sugar, delicate evoo, oil, vanilla, eggs, flour, whole wheat flour, baking powder, baking soda, save juice, powdered sugar, apricot juice

Taken from www.epicurious.com/recipes/member/views/butternut-apricot-pound-cake-52831041 (may not work)