Nectar Kake Recipes

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:

• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add egg yolks, 1 at a time, beating until blended after each addition. Add extracts; beat just until blended. Set mixture aside.
• Combine buttermilk and sour cream, stirring until blended. Combine flour, baking soda, and salt, and add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition.
• Beat egg whites until stiff peaks form; fold into batter. Fold in coconut, pecans, and cherries. Pour batter into 3 greased and floured 9-inch round cakepans.
• Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Cherry-Nut Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
• Frosting:
• Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy; mix in vanilla and coconut extracts. Gradually add powdered sugar, beating well.
• Fold in chopped pecans and maraschino cherries.

Steps:

• Cake directions:.
• Preheat oven to 350°F.
• Mix all cake ingredients together.
• Pour into a greased 9x13-inch baking pan.
• Cook for about 45 minutes or until a toothpick comes out pretty clean.
• Note: this cake turns a dark amber color while baking. One might wonder if the cake is getting overcooked when they see this drastic change in color. This is a good thing so don't stress.
• Icing:.
• In a medium sized bowl beat all icing ingredients until smooth.
• When cake has cooled, spread it on.
• Keep this cake in the refrigerator or the icing will go bad!
• (In my original recipe, it said to mix the cake ingredients in the greased baking pan! I am such a chicken so I played it safe and used a mixing bowl. I was afraid it would stick. If someone tries it let me know if it works!).

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.