apricot nectar cake
No Image
This cake is a delightful combination of apricot and lemon. Sweet with a tangy note. Very refreshing and quite different than your everyday run of the mill bundt cake.
►
yield
12 serving(s)
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For apricot nectar cake
-
1 pkgplain yellow cake mix without pudding - duncan hines
-
1 pkg3 oz lemon gelatin
-
3/4 ccanned apricot nectar
-
3/4 cvegetable oil
-
1 tspgrated zest of 1 lemon
-
4large eggs
- GLAZE
-
3/4 cpowdered sugar
-
2 Tbspfresh lemon juice from 1 lemon
-
4 Tbspcanned apricot nectar, more if needed
How To Make apricot nectar cake
-
1Heat oven to 325 Lightly mist Bundt pan with vegetable spray and lightly dust with flour. Shake out excess flour.
-
2Place all ingredients into a large mixing bowl and beat for 1 minute. Scrape down sides with spatula and beat 2 to 3 minutes more.
-
3Bake cake for 40 to 42 minutes or until it is light brown and springs back when lightly pressed with your finger.
-
4Prepare the Glaze. Combine all 3 glaze ingredients in a small sauce pan and heat over medium-low heat, stirring until the sugar has dissolved. 3-4 minutes.
-
5While the cake is still warm poke holes in the top with a toothpick. Spoon the glaze onto the cake so that it seeps down into the holes. Let the cake cool before slicing
-
6Cover in plastic or under a glass cake dome at room temperature for up to 1 week. Freezes well. thaw cake overnight on the counter before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT