Moms Apricot Nectar Dessert Recipes

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:

• Combine lemon cake mix, apricot nectar, sugar and oil in large bowl.
• Beat for 3 minutes.
• Add 1 egg at a time, mix after each one.
• Pour mixture into greased and floured pan.
• (you can use either a bundt or rectangle 13" x 9" pan) Bake at 325* for 1 hour or until done.
• (check a few times toward the end, don't want it to dry out.) Cool right side up 5 minutes then remove from bundt pan or leave in rectangle pan.
• Mix 1 cup powdered sugar and enough lemon juice to make a glaze.
• Pour over still warm cake to make a glaze over top and let it drizzle down the sides.

Steps:

• 1. Preheat oven to 325º Butter and flour bundt or tube pan and set aside
• 2. With electric mixer, beat together cake mix, sugar, oil and 1 cup apricot nectar in large bowl. Continue to mix with electric mixer, adding eggs one at a time, beating well after each addition.
• 3. Pour into prepared bundt or tube pan and spread out evenly. Bake in 325º preheated oven for 1 hour. Test cake for doneness by inserting a toothpick into the thickest part. If it comes out clean, the cake is done. Let cool for about 5 minutes in pan, then gently run thin knife or spatula around edges and turn out onto serving plate
• 4. While cake is still warm, drizzle glaze over it. To make glaze, Whisk together confectioners sugar, lemon juice and 1/4 cup apricot nectar until well blended. Optional you can punch small holes in cake to let the glaze penetrate down into the cake, but I never do that.

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.