Apricot Nectar Cake II Recipe
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Apricot Nectar Cake II

By: Glenda 
"A light and elegant dessert."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (14)

 

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Original Recipe Yield 1 -10 inch Bundt or tube pan
 

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup apricot nectar
  • 1/3 cup hot water
  • 2 cups confectioners' sugar
  • 6 tablespoons lemon juice
  • 1 (3 ounce) package lemon flavored gelatin mix

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 445 | Total Fat: 20.4g | Cholesterol: 71mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 29, 2002 by MIHAELA   view full review
This cake enters the "disaster" recipes category. Way too sweet even without the icing. The...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 29, 2002 by HOGAN   view full review
Good recipe, easy and delicious. I didn't have Apricot Nectar, took a can of Apricots put in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 18, 2003 by JOYANN   view full review
Delicious! Especially good served while warm. May substitute orange juice for lemon juice in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jun. 18, 2006 by tennessee jenn   view full review
Easy and Tasty. No-stick spray worked fine. I used canola oil and reduced it to 1/2 cup since...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Sep. 3, 2004 by JSTAHMER   view full review
This was a VERY moist cake, to the point that I had some trouble with it sticking to my bundt...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 18, 2003 by TABBALDWIN   view full review
I like this cake using lemon cake mix instead of yellow cake mix, and I omit the glaze. A...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 18, 2003 by GCARSON   view full review
I love apricots a lot. I found this recipe while searching the site for apricot recipes. All...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Feb. 3, 2005 by BEINTEM   view full review
this cake is to die for!! Very tasty and elegant at the same time.
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on May 7, 2004 by SMART5   view full review
I made this recipe for my mom, who loves apricots and lemons, she went abosolutely nuts over...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 18, 2006 by Minnesota Jen   view full review
Great recipe...Moist and very tasty next time I'll add poppy seeds

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