- 1 jar Raisin-Apricot Loaf Cake Mix
- 2 tablespoons orange juice
- Nonstick cooking spray
- 6 ounces light butter, softened
- 2 extra-large eggs at room temperature
- 1 extra-large egg white at room temperature
- 1 1/2 teaspoons vanilla
- 1/4 cup low-fat buttermilk
Place raisins and apricots in bowl and add orange juice. Cover with plastic wrap and let mixture steep 15 minutes.
Center rack in oven and preheat to 325°F. Spray inside of a 9x5x3-inch loaf pan with cooking spray.
Beat butter in bowl of an electric stand mixer or large mixing bowl with flat beater attachment or a hand-held mixer until light and fluffy, about 2 minutes. Add sugar blend and brown sugar and cream together, about 2 minutes.
Lightly beat together eggs, egg white, and vanilla in a small mixing bowl. Add mixture to butter mixture. Scrape down sides and bottom of bowl with a rubber spatula to help mix evenly.
Add flour mixture from jar to butter-egg mixture in three stages, alternating with buttermilk. Blend well after each addition. Add raisins and apricots with orange juice and blend together well.
Transfer batter to prepared pan. Use a rubber spatula to smooth and even the top. Bake 1 hour and 5 minutes, until a cake tester inserted in center comes out clean.
Remove pan from oven and cool on a rack. Remove cake from pan. Cut into 12 slices.
Store cake tightly wrapped in foil at room temperature up to four days.
Nutrition Facts Per Serving:
Copyright Diabetic Cooking.