This recipe can be cut in half by halving all ingredients and using a half of each can of nectar for a single recipe. This is a very Christmasy cake that is very enjoyable with a hot cup of coffee on a winter morning. Enjoy!
cake mix, orange
vanilla instant pudding
1 1/3 c
dried cranberries or craisins
HOT ALMOND BUTTER SAUCE
half and half
1To make the cake, empty cake mixes into a large bowl. Add eggs, oil, apricot and strawberry nectars, sugar and vanilla pudding. Mix until smooth. Place the dried cranberries into a large ziplock bag with a 1/2 cup of flour. Shake vigorously until they are coated. Fold the cranberries into the batter.
2Pour into two 13 x 9" pans. Bake at 350 degrees until toothpick inserted comes out clean - approximately 25 to 35 min.
3While cakes are baking, in a medium saucepan, heat the butter, sugar, extracts, and half and half on medium heat until the sugar dissolves. Remove from heat and set aside.
4Pour hot butter sauce over still warm cake and allow it to set until it's cooled or you can cut and serve while it's still warm.