Best Apricot Nectar Cake
By
Lois Russell
@Lois_Russell
9
Credits to Linda Griffith and Kate Parker. This is a hybridization of their Apricot Nectar cake recipes that I found on Just a Pinch. Both are delicious, but this adaptation is the BEST!
Ingredients
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1 boxduncan hines "lemon supreme" cake mix
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4 largeeggs
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3/4 cvegetable oil
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1 pkglemon gelatin
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1 tsplemon extract
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3/4 capricot nectar
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HOT GLAZE
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3 Tbspbutter
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2 1/2 cconfectioners' sugar
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·juice and zest of 2 lemons
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ICING
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2-3 cconfectioners' sugar
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2-3 tspapricot nectar
How to Make Best Apricot Nectar Cake
- Preheat oven to 350 degrees. Grease and flour tube or Bundt pan. Set aside. Mix cake mix, jello, nectar and oil. Add eggs, one at a time, beating well after each/stir in lemon extract until well blended.
Bake 30 - 40 minutes until top springs back when lightly touched. - Hot Glaze: Melt butter over medium heat. Add in confectioner's sugar, lemon juice and lemon zest. Cook, while stirring constantly until slightly thickened. With bamboo skewer or chopstick, poke holes in top of cake while still in pan. Strain glaze through tea strainer, spread candied zest on baking parchment or non stick foil to cool and dry slightly. Reserve for garnish. Pour glaze over over cake while both are still hot.
Let glaze soak in for minimum of 1/2 to 1 hour. Turn out onto cake plate. Cool completely. - Icing: Mix apricot nectar with 2 cups powdered sugar until it is thick, but slightly pour-able. Drizzle over top of cake and allow to drip down sides. Garnish with reserved candied lemon zest.
