apricot nectar cake
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.
No Image
prep time
10 Min
cook time
40 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 package plain yellow cake mix without pudding - duncan hines
- 1 package 3 oz lemon gelatin
- 3/4 cup canned apricot nectar
- 3/4 cup vegetable oil
- 1 teaspoon grated zest of 1 lemon
- 4 - large eggs
- GLAZE
- 3/4 cup powdered sugar
- 2 tablespoons fresh lemon juice from 1 lemon
- 4 tablespoons canned apricot nectar, more if needed
How To Make apricot nectar cake
-
Step 1Heat oven to 325 Lightly mist Bundt pan with vegetable spray and lightly dust with flour. Shake out excess flour.
-
Step 2Place all ingredients into a large mixing bowl and beat for 1 minute. Scrape down sides with spatula and beat 2 to 3 minutes more.
-
Step 3Bake cake for 40 to 42 minutes or until it is light brown and springs back when lightly pressed with your finger.
-
Step 4Prepare 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.
-
Step 5While 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
-
Step 6Cover 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes