Favorite Apricot Nectar Cake

Name: Favorite Apricot Nectar Cake
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Yield: 16 serving(s)
Ingredients: 1 (18 1/4 ounce) package yellow cake mix; 1 (3 ounce) package lemon gelatin; 3/4 cup canned apricot nectar; 3/4 cup vegetable oil; 1 teaspoon fresh grated lemon zest; 4 large eggs; 3/4 cup confectioners' sugar, sifted; 2 tablespoons fresh lemon juice; 4 tablespoons canned apricot nectar

Submitted by Courtly

"Yum! I can't wait to try this recipe. It is from "The Cake Mix Doctor" By Ann Byrn."

Download

photo by flower7

Ready In:: 52mins
Ingredients:: 9
Serves:: 16

ingredients

1 (18 1/4 ounce) package yellow cake mix
1 (3 ounce) package lemon gelatin
³⁄₄ cup canned apricot nectar
³⁄₄ cup vegetable oil
1 teaspoon fresh grated lemon zest
4 large eggs
Glaze
³⁄₄ cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice
4 tablespoons canned apricot nectar

directions

Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.

Questions & Replies

Got a question? Share it with the community!

Reviews

I love this cake. It is an old recipe and I had lost it. So very glad to find it on your site. I also add two tablespoons of lemon extract to the batter. When I received the recipe in 1967 that is what was on the recipe card. This cake always gets rave reviews.

susansuejac
I have been making this cake since my daughter turned 2. She is 38 and this is still her favorite cake. We have 5 grown children and 3 grands and another on the way. I know when I make this cake it will be gone by bed time. This cake is wonderfully moist and soooo good! I adjust the icing a little so that it is not too sweet. I also cannot always find the apricot nectar. When I cannot find the apricot nectar I use Mango nectar. You know this is a family favorite when you are heating the oven to bake one for the 4th and it is about 100 degrees outside! This one is a family tradition!

Rozanne Lamar
I made this cake for a co-worker's birthday and got many compliments. The sticky glaze was the most popular part. I did have trouble getting the glaze to soak in when spooning it over so most of it ended up pooling on the plate, where it soaked into the bottom of the cake. This made for a nice surprise at the bottom! Otherwise I thought this was really easy and tasted great.

flower7
Really glad I tried this for my Oscar party. The taste was lovely. I used orange zest because I like it better. I also had a pitcher of warmed pineapple syrup at the side in case people wanted to add a scoop of french vanilla ice cream and a little syrup to the cake. It was very popular and very easy! Thanks a bunch!

windywood