2 cubes butter
2 c. sugar
2 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
2 eggs, slightly beaten
2 sm. jars strained apricots (baby food)
1 lg. can crushed pineapple, with juice
1 c. walnuts, chopped
2 1/2 c. flour

Melt the butter in a large saucepan over a low heat. Remove from heat. Mix the dry ingredients, except sugar. Add sugar to melted butter, then pour in the pineapple, vanilla and baby food apricots. Mix well. Add eggs, continuing to stir, then gradually mix in dry ingredients. Add nuts last.

Pour into 9x13 glass pan (do not grease) and bake in a 350 degree oven for 45-55 minutes. Test by touching top. If it bounces back, cake is done. Don't undercook this! Serve with Cool Whip or ice with cream-cheese icing. Serves 15 generously.