Best Apricot Nectar Cake Recipes

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APRICOT NECTAR CAKE I

This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results.

Provided by allday

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 14

Number Of Ingredients 7



Apricot Nectar Cake I image

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.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 43.2 g, Cholesterol 62.6 mg, Fat 13.7 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 284.9 mg, Sugar 31.8 g

1 (18.25 ounce) package lemon cake mix
⅓ cup white sugar
½ cup vegetable oil
1 cup apricot nectar
4 eggs
1 cup confectioners' sugar
2 tablespoons lemon juice

APRICOT NECTAR CAKE

The first time I had this cake I thought I was in heaven! It is so moist! I recommend baking it a day ahead of serving.

Provided by Sarah Farish

Categories     Cakes

Time 1h10m

Number Of Ingredients 7



Apricot Nectar Cake image

Steps:

  • 1. Preheat oven to 325 degrees Mix all ingredients in mixing bowl on medium speed (except lemon juice and confectioner's sugar).
  • 2. Pour mixture in a well greased tube pan or bundt pan. Bake for 1 hour
  • 3. Glaze: Mix sugar and lemon juice together, stir until dissolved. Pour over cake as you take it out of oven. Let stand 10 minutes in the pan, then remove cake and allow to cool.
  • 4. This cake is very moist. It serves best the next day.

1 yellow cake mix - duncan hines
3/4 c apricot nectar
1/2 c wesson oil
4 eggs
2 tsp lemon extract
1/2 c confectioners' sugar
2 Tbsp lemon juice

BEST APRICOT NECTAR CAKE

Credits to Linda Griffith and Kate Parker. This is a hybridization of their Apricot Nectar cake recipes that I found on Just a Pinch. Both are delicious, but this adaptation is the BEST!

Provided by Lois Russell

Categories     Cakes

Time 55m

Number Of Ingredients 13



Best Apricot Nectar Cake image

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.

1 box duncan hines "lemon supreme" cake mix
4 large eggs
3/4 c vegetable oil
1 pkg lemon gelatin
1 tsp lemon extract
3/4 c apricot nectar
HOT GLAZE
3 Tbsp butter
2 1/2 c confectioners' sugar
juice and zest of 2 lemons
ICING
2-3 c confectioners' sugar
2-3 tsp apricot nectar

APRICOT NECTAR CAKE II

Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 8



Apricot Nectar Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
  • Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
  • Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
  • To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 62.6 g, Cholesterol 62.9 mg, Fat 20.4 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 345.5 mg, Sugar 46.8 g

1 (18.25 ounce) package yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup apricot nectar
⅓ cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored Jell-O® mix

MOM'S APRICOT NECTAR CAKE

My mom made this for Easter one year, and I actually liked it! I was a tough critic as a kid, but I've always loved this cake. Now I can make it myself as a dessert-loving adult, but I love it more when my mom makes it! I've never been much of a fan of desserts containing fruit, but this one just gets me! It's just fruit juice, essentially, so it's made to please your toughest fruit dessert critic.

Provided by crimsontide

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 7



Mom's Apricot Nectar Cake image

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.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 56.4 g, Cholesterol 73.1 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 332.6 mg, Sugar 42.5 g

1 (18.25 ounce) package lemon cake mix
4 eggs
½ cup vegetable oil
1 cup apricot nectar
2 cups confectioners' sugar
½ cup lemon juice, or as needed
1 teaspoon lemon zest, or to taste

APRICOT NECTAR CAKE

Debbie Main, long time friend and high school classmate shared this recipe with me. It is so moist and delicious. Love the apricot flavor!!

Provided by Carols Kitchen

Categories     Dessert

Time 1h

Yield 14-16 serving(s)

Number Of Ingredients 9



Apricot Nectar Cake image

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.

Nutrition Facts : Calories 340.4, Fat 17.4, SaturatedFat 2.6, Cholesterol 61.2, Sodium 288.4, Carbohydrate 43.2, Fiber 0.5, Sugar 29.9, Protein 4

1 (18 ounce) package yellow cake mix
1 (3 ounce) lemon gelatin
3/4 cup canned apricot nectar
3/4 cup vegetable oil
1 teaspoon lemon zest
4 large eggs
3/4 cup confectioners' sugar
2 tablespoons fresh lemon juice
4 tablespoons apricot nectar

APRICOT (OR PEACH) NECTAR CAKE RECIPE - (3.9/5)

Provided by LynnWelch

Number Of Ingredients 7



Apricot (or Peach) Nectar Cake Recipe - (3.9/5) image

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

1 box yellow cake mix
4 eggs
1/2 cup Wesson Oil
1 cup Apricot Nectar (or Peach)
_______________________________
1 cup sugar
3/4 cup nectar

APRICOT NECTAR POUND CAKE

This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!

Provided by Todd Cassie McWhorter

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Time 52m

Yield 12

Number Of Ingredients 9



Apricot Nectar Pound Cake image

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.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup white sugar
½ cup vegetable oil
¾ cup apricot nectar
¼ cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter

FAVORITE APRICOT NECTAR CAKE

Make and share this Favorite Apricot Nectar Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 52m

Yield 16 serving(s)

Number Of Ingredients 9



Favorite Apricot Nectar Cake image

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.

1 (18 1/4 ounce) package yellow cake mix
1 (3 ounce) package lemon gelatin
3/4 cup canned apricot nectar
3/4 cup vegetable oil
1 teaspoon fresh grated lemon zest
4 large eggs
3/4 cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice
4 tablespoons canned apricot nectar

APRICOT NECTAR CAKE

This cake recipe was given to me by a friend at work. It needs to be made a day ahead. It is so moist and wonderful. You will definately want to share this one with your friends.

Provided by Jellyqueen

Categories     Dessert

Time 1h10m

Yield 1 bundt cake

Number Of Ingredients 7



Apricot Nectar Cake image

Steps:

  • Mix all ingredients well.
  • Bake 1 hour in 300 F oven in a greased and floured bundt pan.
  • Mix glaze ingredients and pour over cake while still hot.

1 yellow cake mix
3/4 cup apricot nectar
3/4 cup oil
4 eggs
1 teaspoon lemon flavoring
1/2 cup powdered sugar
2 lemons, juice of

LEMON COCONUT APRICOT CAKE

A tangy moist glazed cake. Nice for simple gatherings and dinner parties.

Provided by Nanci

Categories     Desserts     Cakes     Lemon Cake Recipes

Yield 12

Number Of Ingredients 10



Lemon Coconut Apricot Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
  • Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
  • To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.

Nutrition Facts : Calories 418.5 calories, Carbohydrate 50.3 g, Cholesterol 73.1 mg, Fat 22.6 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 342.4 mg, Sugar 36.8 g

1 (18.25 ounce) package lemon cake mix
4 eggs
¼ cup packed brown sugar
½ cup flaked coconut
¾ cup vegetable oil
¾ cup apricot nectar
1 teaspoon lemon extract
1 cup confectioners' sugar
2 tablespoons apricot nectar
1 tablespoon vegetable oil

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