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 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
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
APRICOT NECTAR CAKE
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
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 (OR PEACH) NECTAR CAKE RECIPE - (3.9/5)
Provided by LynnWelch
Number Of Ingredients 7
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
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.
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.
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 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
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
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 DESSERT
This is a very light and delicious desert. I have never been a fan of apricots, but I love this tasty treat.
Provided by Victoriah
Categories Dessert
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a greased 9x12 inch pan with chunks of angel food cake.
- Cook apricot nectar, corn starch, and sugar until thick.
- Pour sauce over angel food cake.
- Cool in refrigerator.
- Spread whipped topping over cake.
- Sprinkle with chopped walnuts and refrigerate until ready to serve.
Nutrition Facts : Calories 333, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.2, Sodium 222.5, Carbohydrate 71.9, Fiber 0.8, Sugar 54.7, Protein 3.4
More about "favorite apricot nectar cake recipes"
VINTAGE LEMON APRICOT NECTAR CAKE - SOUTHERN BITE
From southernbite.com
4.9/5 (14)Servings 10Cuisine AmericanCategory Dessert
- Use a mixer to combine the cake mix, sugar, apricot nectar, oil, and eggs. Combine on low then switch to medium and mix for 2 minutes. Pour the batter into the prepared pan.
- Bake for 35 to 45 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Allow to cool for about 10 minutes then place a serving platter over the cake and invert it onto the platter.
EASY APRICOT NECTAR CAKE WITH GLAZE - MY KITCHEN SERENITY
From mykitchenserenity.com
4.7/5 (16)Total Time 50 minsCategory DessertCalories 297 per serving
- Mix 2 cups confectioners sugar and 2-4 tablespoons of water, lemon juice, or apricot nectar in a small bowl with a whisk. Note: start with 2 tablespoon of liquid and slow add more if needed. It may take more liquid to get the desired consistency for the glaze. The glaze should flow smoothly; not too thin and not too thick. I like to compare to the consistency of honey.
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