Apricot Nectar Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Serves:
-
12-16
ingredients
directions
- Mix all ingredients with spoon until smooth.
- Bake at 350 degrees for 1 hour in a greased Bundt pan.
- Make a glaze with ReaLemon juice and powdered sugar and pour on cake while hot.
- NOTE: No specific amounts were given to me for the glaze- I usually start with about 1°C.
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Reviews
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This is the one cake that DH mentions is his favorite from childhood. It is very dense and flavorful. Very good hot from the oven, but I froze the latest. We'll see how it turns out after thawing, but it sure is a good cake fresh. Make sure you grease and flour your bundt pan well. My last one fell apart when I tried to pop it out of the pan. Good thing the glaze covers all!
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Turned out fab, moist and flavorful, more compliments than box cakes normally get at one of our weekly summer picnics. It rose beautifully, making a nice tall cake (i love when a cake makes use of the entire pattern on my bundt pan). I replace 1/4 of vegetable oil with softened butter, and used an actual lemon for the glaze.
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My grandmother used to make this cake when I was a little girl. I had forgoten all about it until I saw it posted here. Now I've made 3 in the past week! I even tried using strawberry cake mix and strawberry nectar. I thought that one turned out a little heavy or oily but DH said it was the best one yet. Thanks for bringing back a memory!
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RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>