Mom's Apricot Nectar Cake

2
crimsontide 0

"My mom made this for Easter one year, and I actually liked it! I was a tough critic as a kid, but I've always loved this cake. Now I can make it myself as a dessert-loving adult, but I love it more when my mom makes it! I've never been much of a fan of desserts containing fruit, but this one just gets me! It's just fruit juice, essentially, so it's made to please your toughest fruit dessert critic."
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Ingredients

1 h 20 m servings 381 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch cake pan.
  3. Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
  4. Pour batter into the prepared cake pan.
  5. Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
  6. Cool cake completely.
  7. Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
  8. Spread frosting on cooled cake and sprinkle with lemon zest to serve.

Reviews

2

This cake was originally introduced by the DH company when they came out with the lemon cake mix. My mother was working in a grocery store at the time and the rep was handing out recipes. We...

My Mom made this recipe for years, but she baked her cake in a Bundt pan. It's easy to make and very moist and delicious. I've been wanting to make it for a long time, but can't find the apricot...