Butternut Apricot Pound Cake

Ingredients

1 cup sugar

1 cup brown sugar

¾ cup extra virgin olive oil

¾ cup Butternut Squash Seed Oil

3 eggs

2 tsp vanilla

2 cups flour

1 cup whole wheat flour

½ tsp baking soda

1 tsp baking powder

2 cans apricots (save juice)

Topping

4 oz cream cheese

2 cups powdered sugar

Reserved juice

1 tbsp Butternut Squash Seed Oil

Oven Temp – 350

Baking Time 70-90 minutes

Pan Type – 10 inch tube pan

Method

Preheat oven, grease (sprayed) and flour pan

Mix all ingredients in order listed for cake. Pour into prepared pan. Bake. Turn out of pan – ½ hour later. Blend cream cheese, sugar, oil and enough juice to make spreadable. Frost heavily while slightly warm.