Jessie's Apricot Nectar Cake ingredients
Makes about 12 servings
Cake
1 box Duncan Hines® yellow cake mix1 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 readyAssemble 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.
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.Prepare Filling/Glaze
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.
Lemonade Cake
Orange Liqueur Cake
Index
apricot
Dessert > Cake
lemon
Page Last Updated 3 June 2015
Love the cake. Learn from my experience and do not use extra-wide (milkshake) straws to punch holes in the cake... otherwise, that's just what you get!
ReplyDeleteUh oh! Thanks for the tip and we updated the directions.
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