Jessie's Apricot Nectar Cake

Mary jokes this is the only cake she makes because her relative (Jessie) said,  "This cake is foolproof and everyone loves it." We agree. 

Jessie's Apricot Nectar Cake ingredients

Makes about 12 servings

Cake

1 box Duncan Hines® yellow cake mix
1 small pkg Lemon Jell-O®
1/2 cup Wesson Oil® or 3/4 cup corn oil
4 eggs
3/4 cup apricot nectar (Look for Jumex® brand in cola-size cans; you'll have some leftover to drink.) or apricot juice
1 tsp vanilla extract
1 tsp lemon extract

Filling/glaze:
2 (to 3) cups powdered sugar
Fresh juice of 2 (to 3) lemons

Notes: This cake freezes very well.

Jessie's Apricot Nectar Cake directions

Get ready
Assemble ingredients. Preheat oven to 325ºF. Lightly grease and flour 9- x 13-inch metal baking pan

and set aside.


Prepare batter
In a large bowl, mix all cake ingredients until batter is smooth.

Pour batter into the prepared baking pan. Bake in preheated 325ºF oven until there are no sunken places in the top of the cake, about thirty-five to forty (35 - 40) minutes. When the cake is done, transfer the pan to a wire rack.


Prepare Filling/Glaze

While the cake is baking, mix together the filling/glaze ingredients; stir until there are no lumps.

While the cake is still warm, use a dinner knife or bamboo skewer to pierce the top of the cake. Immediately pour the Filling/Glaze all over the cake.


Serve
When the cake has cooled, slice and serve.

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Lemonade Cake
Orange Liqueur Cake



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Page Last Updated 3 June 2015