Recipe by crimsontide
"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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1 (18.25 ounce) package
lemon cake mix
lemon juice, or as needed
lemon zest, or to taste
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 tried them all, but THIS ONE was the keeper!!
We make it in a bundt pan. Add the eggs one at a time, beating for 2 minutes after each egg. (adds more air for a fluffier cake) . Bake for about 1 hr. check frequently....cool for 10 min, then plate it out...poke holes in cake top and sides, using a skewer. Mix 1 cup sifted confectioners sugar with enough lemon juice to make it a VERY thin glaze. Pour over warm cake and cover. great the next day.....This cake is very moist and I think, my favorite cake of all time.....so easy and so impressive looking. You can't see the glaze, but it has soaked into EVERY morsel of the cake. Great!!
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 nectar Mom used. It was in a small can (DelMonte?), and very thick. I found another brand in the Spanish foods section, but it's not quite like the one Mom used. The cake was still good, though.
Thanks, crimsontide, for posting this one. It brings back many happy memories.
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Apricot Nectar Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 143
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