Apricot Nectar Cake
This cake tastes like sunshine.
Ingredients
Cake:
1 box lemon cake mix (we used 3 Cups of the Goplin's Gingerbread Cake Mix plus 1/2 tsp. PURE LEMON EXTRACT instead)
1/2 Cup sugar (even though there is sugar in the Gingerbread Cake Mix, this still needs to be added)
1 Cup apricot nectar (basically a thick juice in a glass bottle sold with the juices or beverages)
3/4 Cup vegetable oil
4 eggs
1 tsp. PURE VANILLA EXTRACT
Glaze:
1-1 1/2 Cups powdered sugar
1/4 Cup fresh lemon juice (juice from
1 1/2 lemons)
Directions
Preheat oven to 300°. Grease and flour a fluted tube pan or Bundt pan and set aside. In a large mixing bowl, combine the cake mix, sugar, apricot nectar and oil. Mix well. Add the eggs, one at a time, beating well after each addition. Add the VANILLA and beat for 3 minutes. Pour into the pan and bake at 300° for 45-60 minutes, until springy, golden, and pulling away from the sides of the pan. Let cool in the pan for 5-10 minutes and then turn out onto a serving plate.
To make the glaze: Sift the powdered sugar into a medium bowl. Add the juice and mix together until you have a medium thick consistency. Use a fork to string the glaze over the cake while it’s slightly warm.
Prep. time: 15 minutes
Baking time: 45-60 minutes
Serves: 18