This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sergeant Estate in Greenville, Texas in 1993.



  1. Combine eggs, butter, apple butter, pineapple and apricots until thoroughly blended.
  2. Mix flour and baking soda then combine with egg mixture alternately with fruit sweet.
  3. Mix until batter is smooth then bake in a greased and floured pan at 340 °F for 40 minutes.
  4. Remove cake from oven then cool and turn out and cool completely.
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