Apricot Nectar Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 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
directions
- Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
- Using an electric mixer, mix until well blended and smooth.
- Pour batter into an ungreased 10-inch tube pan.
- Bake at 350 degrees for 50 minutes or until tests done.
- Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
- Let cake cool in pan for 5-10 minutes.
- Remove cake from pan and place on serving platter.
- With a toothpick, poke several holes in cake.
- Pour/drizzle glaze over top of cake.
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Reviews
-
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.
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This dessert is not typical of what I would choose/make. But I really did enjoy it. It is similar to the very moist & sweet bundt cakes sold at the grocery store. What makes it stand out though is the "fabulous citrus zing", as descriped so well by FruitLoop. The "glaze" is more like a liquid that the cake just soaks up. I couldn't believe how easy it was to make.
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This is an excellent moist cake with a nice lemony-orange flavor. Everyone ate two pieces before they'd even consider being full. My only qualm with this recipe is that you couldn't taste any apricot. I was truly hoping it would be there. When I make it again, and I believe I will, I think I will use apricot nectar for the glaze as well as in the batter. Major five stars though!
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