"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mimi Dupree's Apricot Nectar Cake Recipe

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This recipe for Mimi Dupree's Apricot Nectar Cake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Davis
Added: Sunday, September 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg lemon jello
1 pkg white cake mix
2/3 c. Wesson oil
2/3 c. apricot nectar
4 eggs
1 tsp. lemon juice

Directions:
Directions:
Preheat oven 350-375, grease tube pan. Stir together cake mix, jello, and oil. Add nectar, mix well. Add eggs one at a time and mix. Add lemon juice. Bake 45 min or until it springs back when touched. Put on topping while cake is still warm.

Lemon Glaze topping for apricot nectar cake

Take grated rind and juice of one lemon (sometimes I use bottled lemon juice, about1-2 tablespoons). Add confectioners sugar until mixture is stringy (about -1 cup). Pour on warm cake.

Personal Notes:
Personal Notes:
When I'd come home from Auburn on a weekend, Mimi would call me to come to her house. We'd go in the pantry and she'd pull out this cake that she had baked that day. She had hidden it until I got a piece.....precious Mimi.

 

 

 

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