Peach Melba Layer Cake Supreme

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. butter or margarine, softened
• 3 egg yolks
• 1 tsp. vanilla
• 1 c. thawed frozen unsweetened apple juice concentrate
• 1 (16 oz.) can sliced peaches in unsweetened juice, drained or 1 1/2 c. thawed frozen unsweetened sliced peaches
• 2 c. fresh or thawed frozen unsweetened raspberries
• 1/3 c. no-sugar-added peach pourable fruit
• 1/3 c. no-sugar-added seedless raspberry fruit spread

1. Preheat oven to 375u0b0.
2. Grease and flour two 8-inch round cake pans.
3. Combine flour, baking powder and salt; set aside.
4. Beat butter at medium speed in large bowl of electric mixer 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 or 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.

flour, baking powder, salt, butter, egg yolks, vanilla, apple juice concentrate, peaches, raspberries, nosugar, nosugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478417 (may not work)