Apricot Nectar Cake
Deborah Anne Dannels
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- 1 box
- duncan hines lemon supreme cake mix
- 1/3 c
- 1/2 c
- salad oil
- 1 c
- apricot nectar
- eggs (grade a large)
- powdered sugar to desired thickness
1Preheat oven to 325 degrees. Grease and flour a 10” tube or Bundt pan. I use Baker’s Joy spray.
2Combine cake mix with sugar, oil & nectar; once combined, beat mixture for 2 minutes. Add eggs one at a time, beating for 30 seconds after each. Pour batter into prepared cake pan. Bake for 55/60 minutes, until tester comes out clean. Cool in pan for 10 minutes then turn onto plate.
3While cake bakes, squeeze the juice from 1 lemon. Add powdered sugar until you reach desired thickness.
Drizzle warm cake with glaze. (I poke holes in the top of my cake before glazing)