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
ORANGE APRICOT NECTAR CAKE
This is GREAT. I love to take this to any pot luck event and always gets lots of attention. I never bring any home. Should be made early enough so it can sit a day or two. And yes vanilla butter and nut flavoring is one type of flavoring not two separate ones.
Provided by h jones
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat all ingredients together for cake. Bake fro 40 minutes in bundt pan at 350. The shaped bundt pans look great with this cake and it holds it shape very well.
- While cake is finishing baking heat all ingredients for sauce until smooth. The immediately pour over HOT cake. Let sit until completely cool before removing from pan,.
Nutrition Facts : Calories 406, Fat 20.3, SaturatedFat 3.3, Cholesterol 71.4, Sodium 307.4, Carbohydrate 51.9, Fiber 0.6, Sugar 35.9, Protein 4.1
BEST APRICOT NECTAR CAKE
Credits to Linda Griffith and Kate Parker. This is a hybridization of their Apricot Nectar cake recipes that I found on Just a Pinch. Both are delicious, but this adaptation is the BEST!
Provided by Lois Russell
Categories Cakes
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour tube or Bundt pan. Set aside. Mix cake mix, jello, nectar and oil. Add eggs, one at a time, beating well after each/stir in lemon extract until well blended. Bake 30 - 40 minutes until top springs back when lightly touched.
- 2. Hot Glaze: Melt butter over medium heat. Add in confectioner's sugar, lemon juice and lemon zest. Cook, while stirring constantly until slightly thickened. With bamboo skewer or chopstick, poke holes in top of cake while still in pan. Strain glaze through tea strainer, spread candied zest on baking parchment or non stick foil to cool and dry slightly. Reserve for garnish. Pour glaze over over cake while both are still hot. Let glaze soak in for minimum of 1/2 to 1 hour. Turn out onto cake plate. Cool completely.
- 3. Icing: Mix apricot nectar with 2 cups powdered sugar until it is thick, but slightly pour-able. Drizzle over top of cake and allow to drip down sides. Garnish with reserved candied lemon zest.
FAVORITE APRICOT NECTAR CAKE
Make and share this Favorite Apricot Nectar Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 52m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
- Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
- Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
- Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
- Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.
APRICOT NECTAR CAKE
Make and share this Apricot Nectar Cake recipe from Food.com.
Provided by Christine
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl.
- Beat for 2 minutes.
- Add 1 egg at a time, beating after each.
- Pour batter into greased and floured bundt pan.
- Bake at 325* for 1 hour or until done.
- Cool right side up 5 minutes then remove from pan.
- Mix 1 cup powdered sugar and the juice of one lemon.
- Pour over cake while still warm to make a glaze over top and drizzle down sides.
Nutrition Facts : Calories 547, Fat 28.4, SaturatedFat 4.3, Cholesterol 107.1, Sodium 466.3, Carbohydrate 68.4, Fiber 0.9, Sugar 45.4, Protein 6.1
APRICOT NECTAR CAKE
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
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 NECTAR CAKE
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
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
A light moist cake. Duncan Hines used to put a recipe like this on the back of their Lemon Supreme cake mix back in the 60s. Cake mixes have changed so much my old recipe just didn't do well. This year I found a recipe that worked with the new cake mixes. If you prefer a less sweet dessert, this cake is perfect as it has a...
Provided by Deborah Anne Dannels
Categories Cakes
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees. Grease and flour a 10" tube or Bundt pan. I use Baker's Joy spray.
- 2. Combine cake mix with sugar, oil & nectar; once combined, beat mixture for 2 minutes. Add eggs one at a time, beating for 30 seconds after each. Pour batter into prepared cake pan. Bake for 55/60 minutes, until tester comes out clean. Cool in pan for 10 minutes then turn onto plate.
- 3. While cake bakes, squeeze the juice from 1 lemon. Add powdered sugar until you reach desired thickness. Drizzle warm cake with glaze. (I poke holes in the top of my cake before glazing)
APRICOT NECTAR CAKE I
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
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
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
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
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
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
MOM'S APRICOT NECTAR CAKE
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
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 POUND CAKE
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
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
ORANGE & APRICOT LOAF CAKE
A classic fruit sponge cake with apricots and citrus shared by reader Ann Turner - it's perfect with a cup of tea
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
- Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
- Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
- Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.
Nutrition Facts : Calories 430 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
APRICOT NECTAR CAKE II
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
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
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