Apricot Or Peach Nectar Cake Recipe 395

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.

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.

Steps:

• 1. {reheat oven to 350 degrees. Grease and flour tube 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.
• 2. Frosting: Melt margarine over medium heat. Add in confectioner's sugar, lemon juice and grated rind. Cook, while stirring constantly until slightly thickened. Pour over cake while hot.

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.

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.

Steps:

• Put cake mix into bowl and add oil.
• Add eggs one at a time, beating after each one.
• Add nectar and beat for 2 min.
• Bake at 350° for 35-45 min.
• While still hot, spread sauce on.
• Punch holes in cake to allow the sauce to go through.

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.

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.

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.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
• Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a heatproof bowl and leave to cool and infuse for 1-2 hrs.
• Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful not to overwhip - see tip, below).
• Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves. Spread the mixture over one of the sponges, then top with the vanilla whipped cream and sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the fridge for up to three days.

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