APRICOT NECTAR CAKE
This apricot nectar cake combines a lemon cake mix, lemon Jello, and sweet apricot nectar to make a delectable and cheery dessert!
Provided by Chrysti Benner
Categories Cakes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 325F and grease a bundt pan well.
- In the bowl of a stand mixer (or in a mixing bowl with an electric mixer), combine lemon cake mix, lemon gelatin, apricot nectar, vegetable oil, and eggs.
- Mix on low speed just until ingredients are combined, then increase speed to high and mix for two minutes.
- Pour batter into prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then carefully loosen from the sides of the pan by sliding a knife around the edges. Invert cake onto a serving plate.
- While the cake is still warm, whisk together confectioner's sugar and lemon juice until smooth. Brush glaze onto warm cake. The glaze will harden into a satiny finish as the cake cools.
Nutrition Facts : Calories 324 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 352 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
HOT BUTTERED RUM
Rachael Ray's hot buttered rum from Food Network is a classic warm drink to serve at a holiday party.
Provided by Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
APRICOT RUM CAKE
My elderly friend Elsie gave me this recipe after she brought it to our Easter gathering. We all fell in love with this cake and after dinner ate the whole thing. The flavor is incrediable and so moist. Definately a keeper.
Provided by Dawne Trackey
Categories Other Snacks
Time 50m
Number Of Ingredients 7
Steps:
- 1. Pre-heat oven to 350 degrees. Beat together first 4 ingredients for 5 min. Put into a buttered bundt pan and bake on Center shelf of the oven for 40 min until toothpick inserted in center comes out clean.
- 2. In the meantime put in the top of a double boiler over simmering water the Butter, sugar and rum. Stir until butter and sugar are melted.
- 3. When cake comes out of the oven pour the glaze (or spoon evenly) over the top of the cake and let sit in the pan for 1 hour.
- 4. Unmold and turn right side up. Cover with plastic wrap loosely then cover with foil. Enjoy
APRICOT NECTAR BUNDT WITH HOT BUTTERED RUM SYRUP
The basic recipe has been around as long as I can remember and I see apricot nectar recipes already posted. I made it recently for my husbands birthday and added white rum to the hot buttered syrup that soaks into the cake. He thought it was so good that he gave it 5 stars and insisted I post my recipe. This starts out as a very moist cake and is made even more moist and flavorful as the syrup soaks in. So scrumptious that you just can't stop eating it! The recipe makes a lot of syrup and really soaks into the cake. If you do not want it saturated, make half and pour over only one time
Provided by Cindy Smith Bryson @cindyluhooskitchen
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Grease and flour a Bundt pan. Set aside.
- In large mixer bowl, mix together cake mix, dry pudding powder, nectar, oil, and lemon extract. Add eggs, one at a time and beat well after each addition.
- Pour batter into prepared Bundt pan and bake @ 325 degrees until top springs back when lightly touched and tester comes out clean. This should take 40-55 minutes. Mine was perfect @ 40 minutes. Do not overbake. You want this to remain moist inside.
- While cake is baking, make your buttered rum syrup: Melt butter over low heat. Add lemon juice and zest, and nectar. Gradually add confectioners sugar, stirring well to remove any lumps. Cook and stir until slightly thickened. Remove from heat and stir in rum. Your syrup will be thin. This works well to soak into the cake and all ingredients are needed to produce the flavor we want.
- After removing cake from oven, carefully poke holes in top with a skewer or chopstick. While cake and syrup are still warm, slowly pour 1/2 of syrup over cake and into holes.
- Allow cake to remain in pan for 20 minutes. Turn cake out onto cake plate. Poke holes in top of cake. Stir remaining syrup well and slowly pour over cake. Allow cake to sit and cool completely prior to slicing. Cook's tip: cake is even more moist and flavorful the next day. Kick it up a notch by serving with canned fruit on the slice or on the side.
APRICOT NECTAR DESSERT
This is a very light and delicious desert. I have never been a fan of apricots, but I love this tasty treat.
Provided by Victoriah
Categories Dessert
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a greased 9x12 inch pan with chunks of angel food cake.
- Cook apricot nectar, corn starch, and sugar until thick.
- Pour sauce over angel food cake.
- Cool in refrigerator.
- Spread whipped topping over cake.
- Sprinkle with chopped walnuts and refrigerate until ready to serve.
Nutrition Facts : Calories 333, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.2, Sodium 222.5, Carbohydrate 71.9, Fiber 0.8, Sugar 54.7, Protein 3.4
HOT APRICOT BUTTERED RUM
Yield
Makes about 3 cups, serving 4
Number Of Ingredients 10
Steps:
- In a saucepan stir together the brown sugar, the water, the butter, the cinnamon, the nutmeg, and the cloves and simmer the mixture, stirring occasionally, for 5 minutes. Stir in the rum, the brandy, and the lemon juice, divide the mixture among 4 heated mugs, and garnish each drink with a cinnamon stick.
HOT BUTTERED RUM
Try rounding off dinner with some hot buttered rum. Sweet and spiced with cinnamon and nutmeg, it's a warming treat for cold evenings
Provided by Liberty Mendez
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.
Nutrition Facts : Calories 272 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
BRISKET WITH APRICOT NECTAR
And dry onion soup mix, seasoned salt, garlic and paprika. From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, 1986, This was submitted by Rose Widom. I like collecting different brisket/pot roast recipes and this one sounds different. Haven't tried it yet.
Provided by Oolala
Categories Roast Beef
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season meat and put in a heavy Dutch oven, uncovered and broil 10 minutes per side until browned. Remove from oven.
- Add the onion soup mix and nectar and cover and put back in oven at 300 degrees F. for about 2 1/2 to 3 hours, according to tenderness desired.
- Remove and allow to cool.
- Slice meat and reheat slowly.
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