Real Recipes From Real Home Cooks ®

apricot nectar cake

Recipe by
Janet Gustafson
Carrollton, TX

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.

yield 12 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For apricot nectar cake

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

How To Make apricot nectar cake

  • 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.

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