Preparation / Directions:
3 tb peach fruit spread combined with 2 tb warm water may be substituted for the pourable fruit.
Preheat oven to 375. Grease and flour two 8" round cake pans. Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluffy. Blend in egg yolks and vanilla. Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans. Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks. Remove from pans; cool completely.
Drain peaches. Combine peaches, raspberries, and pourable fruit; mix lightly. Spread fruit spread evenly over one cake layer; top with second cake layer. Spoon fruit mixture over top of cake, letting excess fruit mixture drip down sides.
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