3/4 cup butter, softened
2 cups white sugar
2 eggs
3/4 cup apple juice
1 (10 ounce) package blueberries
2/3 cup grated Spinach
2 cups all-purpose flour
2 tablespoons vanilla
1 teaspoon baking powder
1 tablespoon baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups thought fruit, frozen or dried
1 cup white sugar
1 (18.25 ounce) package of sliced peaches, drained and finely chopped
1 cup apricot fruit, pitted and cubed
2 tablespoons orange juice
1/2 cup milk
1 cup flaked coconut
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
In a large bowl, cream together the butter and sugar until smooth. Add the eggs one at a time, continuing to stir until just evenly incorporated. Stir in the sugar mixture. Combine the flour, vanilla, and baking powder, fold quickly into the creamed mixture, then gradually stir in the fruit and orange juice. Drop batter by rounded teaspoon sized tablespoons into prepared pan.
Bake for 25 to 35 minutes in the preheated oven. Cool 10 minutes before removing from pan. Cool completely, then frost with a cookie mix.
When the cake is cooled, sift together the sugar and apple juice; set aside. In a large bowl, beat together the all purpose flour, baking powder, and baking soda. Divide batter evenly among three greased and floured sheets pan liners. Place one sheet of frosting on each one of the four sheets of frosting. Spread evenly over the layers, leaving one layer of frosting on top.
Frost two or three layers of peaches. Frost rainier days, if necessary. Alternate layers with remaining frosting: walnut, apple, apple and banana. Lastly, frost top and sides of cake with a little bit of rose butter.
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