Apricot Or Peach Nectar Cake Recipe 395 Recipes

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MOM'S APRICOT NECTAR CAKE



Mom's Apricot Nectar Cake image

My mom made this for Easter one year, and I actually liked it! I was a tough critic as a kid, but I've always loved this cake. Now I can make it myself as a dessert-loving adult, but I love it more when my mom makes it! I've never been much of a fan of desserts containing fruit, but this one just gets me! It's just fruit juice, essentially, so it's made to please your toughest fruit dessert critic.

Provided by crimsontide

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
4 eggs
½ cup vegetable oil
1 cup apricot nectar
2 cups confectioners' sugar
½ cup lemon juice, or as needed
1 teaspoon lemon zest, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x13-inch cake pan.
  • Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
  • Pour batter into the prepared cake pan.
  • Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
  • Cool cake completely.
  • Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
  • Spread frosting on cooled cake and sprinkle with lemon zest to serve.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 56.4 g, Cholesterol 73.1 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 332.6 mg, Sugar 42.5 g

APRICOT NECTAR CAKE



Apricot Nectar Cake image

When I was growing up my mother always made this super moist lemon cake. I have tried different variations like strawberry, orange and peach. All you do is change the flavor jello, extract and nectar. Serve the strawberry or peach variation with fresh fruit and vanilla ice cream. Once you make this cake, I have no doubt it will...

Provided by Kate Parker

Categories     Cakes

Time 1h5m

Number Of Ingredients 11

APRICOT NECTAR CAKE
1 box 3 oz. size (use dry) lemon jello
1 box yellow cake mix
3/4 c canola oil
3/4 c apricot nectar
4 large eggs, separated
1 Tbsp lemon extract
glaze:
2 c powdered sugar
1 tsp lemon extract
1 + Tbsp enough nector to make a thick but pourable glaze.

Steps:

  • 1. grease and flour bundt cake pan.
  • 2. mix all ingredients for the cake together except the egg whites.
  • 3. beat whites until stiff and fold into batter.
  • 4. Pour batter into the greased and floured bundt pan.
  • 5. bake at 325 degrees preheated oven for 50 minutes. cake will set when cooling.
  • 6. For the glaze:
  • 7. Mix all the glaze ingredients together until it is thick but pourable. Allow cake to cool for 15 minutes. Pour half of glaze on cake, then the other half once cakes has completely cool.

APRICOT NECTAR CAKE II



Apricot Nectar Cake II image

Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup apricot nectar
⅓ cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored Jell-O® mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
  • Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
  • Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
  • To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 62.6 g, Cholesterol 62.9 mg, Fat 20.4 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 345.5 mg, Sugar 46.8 g

APRICOT NECTAR CAKE I



Apricot Nectar Cake I image

This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results.

Provided by allday

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
⅓ cup white sugar
½ cup vegetable oil
1 cup apricot nectar
4 eggs
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
  • Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
  • Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
  • In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 43.2 g, Cholesterol 62.6 mg, Fat 13.7 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 284.9 mg, Sugar 31.8 g

APRICOT NECTAR CAKE



Apricot Nectar Cake image

The first time I had this cake I thought I was in heaven! It is so moist! I recommend baking it a day ahead of serving.

Provided by Sarah Farish

Categories     Cakes

Time 1h10m

Number Of Ingredients 7

1 yellow cake mix - duncan hines
3/4 c apricot nectar
1/2 c wesson oil
4 eggs
2 tsp lemon extract
1/2 c confectioners' sugar
2 Tbsp lemon juice

Steps:

  • 1. Preheat oven to 325 degrees Mix all ingredients in mixing bowl on medium speed (except lemon juice and confectioner's sugar).
  • 2. Pour mixture in a well greased tube pan or bundt pan. Bake for 1 hour
  • 3. Glaze: Mix sugar and lemon juice together, stir until dissolved. Pour over cake as you take it out of oven. Let stand 10 minutes in the pan, then remove cake and allow to cool.
  • 4. This cake is very moist. It serves best the next day.

APRICOT NECTAR CAKE



Apricot Nectar Cake image

This cake recipe was given to me by a friend at work. It needs to be made a day ahead. It is so moist and wonderful. You will definately want to share this one with your friends.

Provided by Jellyqueen

Categories     Dessert

Time 1h10m

Yield 1 bundt cake

Number Of Ingredients 7

1 yellow cake mix
3/4 cup apricot nectar
3/4 cup oil
4 eggs
1 teaspoon lemon flavoring
1/2 cup powdered sugar
2 lemons, juice of

Steps:

  • Mix all ingredients well.
  • Bake 1 hour in 300 F oven in a greased and floured bundt pan.
  • Mix glaze ingredients and pour over cake while still hot.

APRICOT NECTAR CAKE



Apricot Nectar Cake image

Make and share this Apricot Nectar Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 511.8, Fat 25.8, SaturatedFat 3.9, Cholesterol 106.6, Sodium 355.9, Carbohydrate 65.8, Fiber 0.7, Sugar 49.4, Protein 5.8

GOLDIE'S APRICOT NECTAR CAKE (SALLYE)



GOLDIE'S APRICOT NECTAR CAKE (SALLYE) image

This was one of my mothero-in-law Goldie's signature cakes. I haven't made this in years, but found the recipe tucked into one of my cookbooks so thought I would give it a whirl and see if it tasted as good as my memory thinks.

Provided by sallye bates

Categories     Cakes

Time 1h15m

Number Of Ingredients 9

1 box lemon flavored cake mix
1/2 c granulated sugar
1 c apricot nectar
1/3 c cooking oil
4 large eggs
GLAZE INGREDIENTS
2 Tbsp lemon juice
1 c confectioners (powdered) sugar
1/4 c apricot nectar

Steps:

  • 1. Preheat oven to 325º Butter and flour bundt or tube pan and set aside
  • 2. With electric mixer, beat together cake mix, sugar, oil and 1 cup apricot nectar in large bowl. Continue to mix with electric mixer, adding eggs one at a time, beating well after each addition.
  • 3. Pour into prepared bundt or tube pan and spread out evenly. Bake in 325º preheated oven for 1 hour. Test cake for doneness by inserting a toothpick into the thickest part. If it comes out clean, the cake is done. Let cool for about 5 minutes in pan, then gently run thin knife or spatula around edges and turn out onto serving plate
  • 4. While cake is still warm, drizzle glaze over it. To make glaze, Whisk together confectioners sugar, lemon juice and 1/4 cup apricot nectar until well blended. Optional you can punch small holes in cake to let the glaze penetrate down into the cake, but I never do that.

APRICOT NECTAR CAKE



Apricot Nectar Cake image

Debbie Main, long time friend and high school classmate shared this recipe with me. It is so moist and delicious. Love the apricot flavor!!

Provided by Carols Kitchen

Categories     Dessert

Time 1h

Yield 14-16 serving(s)

Number Of Ingredients 9

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

Steps:

  • Heat oven to 325; Grease and flour bundt pan.
  • Mix all cake ingredients into mixing bowl and blend on low speed 1 minute. Increase speed to medium and beat for 2-3 minutes more.
  • Pour into pan and bake until light brown and it springs back with finger touch: 40-42 minutes.
  • Prepare glaze.
  • Cool cake 10 minutes. Take long, sharp knife around edges of pan and invert cake onto platter.
  • Poke holes in the top with ice pick or skewer.
  • Spoon the glaze onto the cake.

Nutrition Facts : Calories 340.4, Fat 17.4, SaturatedFat 2.6, Cholesterol 61.2, Sodium 288.4, Carbohydrate 43.2, Fiber 0.5, Sugar 29.9, Protein 4

APRICOT NECTAR POUND CAKE



Apricot Nectar Pound Cake image

This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!

Provided by Todd Cassie McWhorter

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Time 52m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup white sugar
½ cup vegetable oil
¾ cup apricot nectar
¼ cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
  • In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
  • To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g

APRICOT NECTAR CAKE



Apricot Nectar Cake image

Make and share this Apricot Nectar Cake recipe from Food.com.

Provided by bunkie68

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 (18 ounce) box lemon supreme cake mix (I use Duncan Hines)
4 eggs
1/2 cup sugar
3/4 cup vegetable oil
1 (12 1/2 ounce) can apricot nectar

Steps:

  • 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.

Nutrition Facts : Calories 368.6, Fat 17.7, SaturatedFat 2.9, Cholesterol 70.5, Sodium 283.2, Carbohydrate 49.2, Fiber 0.8, Sugar 13, Protein 4.2

APRICOT (OR PEACH) NECTAR CAKE RECIPE - (3.9/5)



Apricot (or Peach) Nectar Cake Recipe - (3.9/5) image

Provided by LynnWelch

Number Of Ingredients 7

1 box yellow cake mix
4 eggs
1/2 cup Wesson Oil
1 cup Apricot Nectar (or Peach)
_______________________________
1 cup sugar
3/4 cup nectar

Steps:

  • Combine first 4 ingredients Bake at 350 degrees for 30 minutes Boil last two ingredients for 2 minutes Pour on top of cake (still in pan) Allow to set for 10-15 minutes Flip pan over on serving plate After 5 minutes take pan off

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