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Apricot Nectar Cake I

Read Reviews (26)

"Easy, moist lemon cake." — allday

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Original recipe makes 10 inch tube cake Change Servings

1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar

4 eggs
1 cup confectioners' sugar
2 tablespoons lemon juice

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Directions

Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
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.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

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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 cake in a decorative "snowflake" pan. Making the glaze I put the juice of a whole lemon (instead of 2 Tbs) and mixed in the powdered sugar until I had the consistency I wanted -- on the thinner side. I brushed the top and sides of the cake with this mixture. When the cake cooled I dusted the top with "snow" (powdered sugar). It was VERY EASY and a refreshing change from the spice and chocolate recipes we all love at this time of the year! Happy Holidays!

—Donna

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Most Helpful Critical Review

Jun 12, 2009

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 recipe said, and it was yummy. I can't stand when people get on here and alter the recipes and dog the original..it's very annoying. I'm usually looking for something to make, not something to alter! Yeesh. Anywho, I love this site..lots of great recipes.

—James

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31 Ratings

Jul 14, 2008

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 diced dried apricot bits (rehydrated: poured very hot water over them, let them sit for 5 minutes, drained) folded into the batter. The other was following the recipe but in a 9x13" (baking time ~40 minutes). Both were great, but the general consensus was the cake with apricot bits was better... Oh, and they were plenty sweet and moist without the glaze, so I just sprinkled a bit of powdered sugar over top.

—Katy

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Jul 28, 2003

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 too. The glaze is exceptional and really makes this cake. As one other reviewer suggested, I made extra glaze, in total 1/2 more than the recipe calls for and I'm glad I did. The cake was moist and delicious, though it was a little too dark brown on the top. It was actually done in 45 minutes, which may relate to the kind of pan I used. Cooking it this way or maybe because of my oven efficiency, the bake time minimum of 50 minutes was a little too long. This recipe takes the cake!

—CURTISLEE

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Feb 12, 2009

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.

—BLUEALUE

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Aug 19, 2008

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 cup of water to the mix. Easy recipe. Took to work. Everyone like the cake.

—ROXANN4837

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Jul 13, 2003

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.

—JAYNAMC

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Nov 23, 2006

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

—geministoy

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Nutrition

Calories
308 kcal
15%

Carbohydrates
43.2 g
14%

Cholesterol
70 mg
23%

Fat
13.7 g
21%

Fiber
0.4 g
2%

Protein
4.1 g
8%

Sodium
285 mg
11%

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

Nutritional Information

Apricot Nectar Cake I

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 308
Calories from Fat: 123

% Daily Value *
Total Fat 13.7g 21 %
Saturated Fat 3g 15 %
Cholesterol 70mg 23 %
Sodium 285mg 11 %
Potassium 74mg 2 %
Total Carbohydrates 43.2g 14 %
Dietary Fiber 0.4g 2 %
Protein 4.1g 8 %
Sugars 31.8g
** Vitamin A 6 %
** Vitamin C 2 %
Calcium 3 %
Iron 10 %
** Thiamin 1 %
Niacin 9 %
** Vitamin B6 2 %
** Magnesium < 1 %
** Folate 4 %

* 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.