Apricot Nectar Cake

READY IN: 1hr 20mins
Recipe by ratherbeswimmin

Moist and delicious. From Miss Daisy's Tea Room, Nashville, TN.

Top Review by lily29girl

Wonder taste, an excellent keeper. It will easily keep a week. It takes awhile to apply the glaze so it seeps in and does not just pool at the base of the cake. I drizzled a few tablespoons at a time over a period of time. Finally, I still had glaze left, but felt the cake was well saturated, so I just poured the rest in the center. It did absorb.

Ingredients Nutrition

  • 1 box yellow cake mix or 1 box lemon cake mix
  • 1 (3 ounce) box lemon Jell-O gelatin
  • 1 cup vegetable oil
  • 1 cup apricot nectar
  • 6 eggs
  • Glaze

  • 2 cups powdered sugar
  • 1 juice and grated lemon, rind of
  • 1 cup orange juice


  1. Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
  2. Using an electric mixer, mix until well blended and smooth.
  3. Pour batter into an ungreased 10-inch tube pan.
  4. Bake at 350 degrees for 50 minutes or until tests done.
  5. Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
  6. Let cake cool in pan for 5-10 minutes.
  7. Remove cake from pan and place on serving platter.
  8. With a toothpick, poke several holes in cake.
  9. Pour/drizzle glaze over top of cake.

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