Best Apricot Nectar Cake

By Lois Russell
@Lois_Russell

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!

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 box: duncan hines "lemon supreme" cake mix
4 large: eggs
3/4 c: vegetable oil
1 pkg: lemon gelatin
1 tsp: lemon extract
3/4 c: apricot nectar
3 Tbsp: butter
2 1/2 c: confectioners' sugar
: juice and zest of 2 lemons
2-3 c: confectioners' sugar
2-3 tsp: apricot nectar

How to Make Best Apricot Nectar Cake

Step-by-Step

1Preheat 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.
2Hot 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.
3Icing: 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.