Peach Melba Layer Cake Supreme

• 1 cup butter softened
• 4 cups flour, all-purpose
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 each egg yolks
• 2 teaspoons vanilla extract
• 2 cups juice apple, concentrated
• 3 cups peaches sliced
• 4 cups raspberries
• 23 cup fruit pourable, peach
• 23 cup fruit spread raspberry

1. Preheat oven to 375F (190C).
2. Grease and flour two 8 inch 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.

butter, flour, baking powder, salt, egg yolks, vanilla, apple, peaches, raspberries, fruit pourable, fruit spread raspberry

Taken from recipeland.com/recipe/v/peach-melba-layer-cake-supreme-46128 (may not work)