2 cups granular sugar
3/4 cup spread
1/2 cup fruit purée
1 teaspoon vanilla concentrate
3 eggs
3 cups flour
1 teaspoon preparing pop
1 teaspoon cinnamon
1 teaspoon salt
2 preparing apples, stripped, cored and finely slashed
For the coating:
1 cup powdered sugar
2 teaspoons milk
1/2 cup spread, softened
Preheat the stove to 350 degrees F.
In a huge bowl, cream together the sugar and margarine. When all around consolidated, include the fruit purée, vanilla concentrate and eggs.
In a different bowl, whisk together the flour, preparing pop, cinnamon and salt. Gradually add the flour blend to the margarine blend and blend until all around consolidated.
Overlay in the apples, at that point move the blend to 2 very much lubed portion container, or 1 (9-inch) Bundt skillet.
Prepare at 350 degrees F for 1 hour and 20 minutes until a toothpick embedded in the inside confesses all. Permit the cake to cool for 10 minutes, and afterward expel from the dish.
Consolidate the powdered sugar, milk and margarine in a little bowl and whisk together. Sprinkle over the cake while it is still warm.
