Apricot Nectar Cake I

Apricot Nectar Cake I

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"This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results."
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Ingredients

servings 308 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 285 mg
  • 11%

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. Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
  3. Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
  4. In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

Reviews

26
  1. 31 Ratings

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Most helpful positive review

I made this cake yesterday for a holiday party and everyone loved it!!! I altered the recipe slightly by adding fresh lemon zest and finely chopped mixed nuts to the batter. I baked the ca...

Most helpful critical review

I made this..then added some caviar and creme fraiche...then invited the governor over to have some..his wife didn't like it so I smacked her in the face. Actually, I made this just like the re...

I made this..then added some caviar and creme fraiche...then invited the governor over to have some..his wife didn't like it so I smacked her in the face. Actually, I made this just like the re...

I made this cake yesterday for a holiday party and everyone loved it!!! I altered the recipe slightly by adding fresh lemon zest and finely chopped mixed nuts to the batter. I baked the ca...

I made 2 of these this weekend and received rave reviews! Both came together very easily and was great to use up the apricot nectar! I did one in a bundt pan (baking time was right on) with d...

Excellent! As far as I know, we don't have a tube cake pan, so I just used a regular cake pan and it worked fine. My wife is the cake fan in the family and she loved it, but I also enjoyed it ...

I made this cake following the recipe and it did not taste too good. Perhaps it was the brand of nectar I used - canned Goya nectar. It was very dense and had an odd flavor.

I was looking for a recipe to use some dried apricots that I had. I boiled them and then pureed them with the boiling liquid and that is what I used in place of the "nectar". I also added 1/4 ...

This is the best cake I have ever tasted!!!!!!! It recieved rave reviews from all of my friends and family. New Jersey

I did not have a tube pan or bundt pan so I used a 9X13 pan and baked the cake for 40 minutes. It was quite moist and a big hit at a ladies club.

I loved this cake. It was easy to make and so moist that I almost wish I had left the glaze off... almost. I could see adding some other fruit flavors or using a white cake and say pear nectar...