apricot nectar cake
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This cake is a delightful combination of apricot and lemon. Sweet with a tangy note. Very refreshing and quite different than your everyday run of the mill bundt cake.
yield
12 serving(s)
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For apricot nectar cake
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1 pkgplain yellow cake mix without pudding - duncan hines
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1 pkg3 oz lemon gelatin
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3/4 ccanned apricot nectar
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3/4 cvegetable oil
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1 tspgrated zest of 1 lemon
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4large eggs
- GLAZE
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3/4 cpowdered sugar
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2 Tbspfresh lemon juice from 1 lemon
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4 Tbspcanned apricot nectar, more if needed
How To Make apricot nectar cake
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1Heat oven to 325 Lightly mist Bundt pan with vegetable spray and lightly dust with flour. Shake out excess flour.
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2Place all ingredients into a large mixing bowl and beat for 1 minute. Scrape down sides with spatula and beat 2 to 3 minutes more.
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3Bake cake for 40 to 42 minutes or until it is light brown and springs back when lightly pressed with your finger.
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4Prepare the Glaze. Combine all 3 glaze ingredients in a small sauce pan and heat over medium-low heat, stirring until the sugar has dissolved. 3-4 minutes.
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5While the cake is still warm poke holes in the top with a toothpick. Spoon the glaze onto the cake so that it seeps down into the holes. Let the cake cool before slicing
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6Cover in plastic or under a glass cake dome at room temperature for up to 1 week. Freezes well. thaw cake overnight on the counter before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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