Apricot Nectar Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Apricot Nectar Cake

Janet Gustafson

By
@JanetG1978

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.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

12

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 pkg
plain yellow cake mix without pudding - duncan hines
1 pkg
3 oz lemon gelatin
3/4 c
canned apricot nectar
3/4 c
vegetable oil
1 tsp
grated zest of 1 lemon
4
large eggs

GLAZE

3/4 c
powdered sugar
2 Tbsp
fresh lemon juice from 1 lemon
4 Tbsp
canned apricot nectar, more if needed

Directions Step-By-Step

1
Heat oven to 325 Lightly mist Bundt pan with vegetable spray and lightly dust with flour. Shake out excess flour.
2
Place all ingredients into a large mixing bowl and beat for 1 minute. Scrape down sides with spatula and beat 2 to 3 minutes more.
3
Bake cake for 40 to 42 minutes or until it is light brown and springs back when lightly pressed with your finger.
4
Prepare 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.
5
While 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
6
Cover 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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American