Apricot Nectar Cake Recipe 445

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
• In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
• To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

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:

• 1. {reheat oven to 350 degrees. Grease and flour tube 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.
• 2. Frosting: Melt margarine over medium heat. Add in confectioner's sugar, lemon juice and grated rind. Cook, while stirring constantly until slightly thickened. Pour over cake while hot.

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.

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.

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

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.

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.

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.

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.

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.