Apricot Nectar Cake II Recipe - Allrecipes.com
Apricot Nectar Cake II Recipe

Apricot Nectar Cake II

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"A light and elegant dessert."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch Bundt or tube pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
  2. Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
  3. Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
  5. To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

Good recipe, easy and delicious. I didn't have Apricot Nectar, took a can of Apricots put in blender to make the nectar, also chopped some of the apricots and added to batter. Made it in a 9x13 pan, baked for 35 minutes. DELICIOUS!

 
Most Helpful Critical Review
Aug 29, 2002

This cake enters the "disaster" recipes category. Way too sweet even without the icing. The icing quantity was adequate for probably 5 or 6 cakes. The cake ended up a soggy mess, with icing pouring over the plate. I had to lift this soggy mess out of the plate and, of course, it fell apart in the process. Will definitely not make it again.

 

18 Ratings

Jun 18, 2006

Easy and Tasty. No-stick spray worked fine. I used canola oil and reduced it to 1/2 cup since it's thinner than vegetable oil. It's my Dad's favorite, so I made him one for father's day. Everyone gave it a thumbs up.

 
Sep 03, 2004

This was a VERY moist cake, to the point that I had some trouble with it sticking to my bundt pan (which never happens to me). The flavor was gentle apricot and yummy. **I substituted apricot gelatin for the lemon which may have diluted the "punch" the flavor could have had.

 
Jul 18, 2003

Delicious! Especially good served while warm. May substitute orange juice for lemon juice in glaze.

 
Jul 18, 2003

I love apricots a lot. I found this recipe while searching the site for apricot recipes. All the measurements are perfect, and I did substitute lemon for orange in the glaze as to create a contrast of flavors. Plus, I poured the glaze on each individual piece. Yum!

 
Jul 18, 2003

I like this cake using lemon cake mix instead of yellow cake mix, and I omit the glaze. A light dusting of powdered sugar is enough.

 
Jul 28, 2011

I HAVE MADE A VERSION OF THIS CAKE FOR YEARS; IT WAS ALWAYS MY FAVORITE,AND PEOPLE THAT DON'T LIKE CAKES IN GENERAL, LOVE IT. FOR THE PAST 3 1/2 YEARS, I HAVE NOT BEEN ABLE TO FIND KERN'S APRICOT NECTAR HERE IN LOUISIANA; YESTERDAY I FOUND IT IN A LOCAL STORE, AND TODAY I'M BAKING THIS CAKE AS A BIRTHDAY CAKE FOR MY 96 YR. OLD AUNT. I WILL MAKE ANOTHER ONE AS SOON AS I FINISH, BECAUSE I NEED MY "FIX" AFTER 3 1/2 YRS. OF NOT BEING ABLE TO BAKE IT!~IT IS SO MOIST AND IMPROVES WITH AGE. I USE LEMON SUPREME CAKE MIX, AND A BOX OF APRICOT JELLO MIX; I MIX THE JELLO (DRY) WITH MY CAKE MIX, BEFORE ADDING THE OTHER INGREDIENTS. I ALSO USE ONE CUP OF WESSON OIL AND ONE CUP OF APRICOT NECTAR. I MIX MY GLAZE WITH APRICOT NECTAR AND LEMON JUICE; I POKE HOLES IN THE CAKE WHILE STILL IN THE PAN, AND POUR HALF THE GLAZE ON THE CAKE WHILE STILL WARM; THEN, I USE THE LAST HALF OF THE GLAZE TO DRIZZLE OVER THE CAKE AFTER IT IS REMOVED FROM THE PAN AND COOLED. TOU WILL NOT BE DISSAPPOINTED IN THIS VERSION!

 

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Nutrition

  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 345 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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