Apricot Nectar Cake

Apricot Nectar Cake

If there is a cake I have an everlasting fondness for, it is this one. No chocolate. Just a simple glaze. Not only that it comes from a mix. It doesn’t matter…this is good.

Maybe it is what I will do for my birthday. (Just over 16 days until my birthday you know!)

Apricot Nectar Cake

From my Great Grandmother’s friend Mrs. Bill Dorsey

Oven 350 degrees–Bake in loaf or tube pan

1 Duncan Hines Yellow Cake Mix
1 orange Jello
3/4 cup apricot nectar, warmed to dissolve Jell-o
3/4 c. Mazola
4 eggs, 1 at a time, bake.

Glaze cake while hot — 2 t. melted butter
1 lemon — juice and grated rind
1 c. powdered sugar (may use more)
To thin icing use milk.

About the recipe, prepare in the normal way-throw ingredients in bowl and mix and obviously any vegetable oil can be substituted for the Mazola.

Comments

  1. Oh, I just made the peach version of this super-moist cake for a luncheon…every SCRAP was scraped from the platter.

    For peach, just substitute
    1 cup mashed peaches with juice
    1 3-oz peach jello

    Plus, I added an additional 1/2 cup mashed peaches to the glaze.

  2. Hey, that is a great idea.

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