Nectar Cake

APRICOT

(15.25 ounce) lemon cake mix

cup vegetable or canola oil

cup apricot nectar

large eggs

cups powdered sugar

INGREDIENTS

3/4

tablespoon butter, melted and cooled

tablespoon fresh lemon juice

1

tablespoon apricot nectar

4

1

1

1

3/4

2

Preheat the oven to 350 degrees. Mix together the cake mix, oil and apricot nectar.

Make the cake batter

1

2

Add the eggs, one at a time, mixing between each addition.

Add the eggs

3

Pour the cake batter into a greased Bundt cake pan. Bake for 30-45 minutes until a toothpick inserted near the center of the cake comes out clean.

Bake the cake

4

Allow the cake to cook in the pan for about 30 minutes. Carefully run a knife around the edge of the pan, then invert the cake onto a plate or cooling rack to continue cooling completely.

Allow the cake to cool

5

Combine the powdered sugar, melted butter, one tablespoon of lemon juice and one tablespoon of apricot nectar in a medium mixing bowl. Whisk the glaze ingredients together until smooth.

Make the glaze

6

Spoon the glaze over the top and sides of the cooled cake.

Drizzle the glaze

Nutrition Info

Yield

8 people

calories

318 kcal per serving

Time

30 hour

FAT

14 g per serving

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