"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Apricot Cake, by Margaret Roberts, is from Grits to Gourmet,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. Lemon(yellow) Duncan Hines Supreme Cake Mix 1/2 c. sugar 3/4 c. oil 1 c. apricot nectar 4 eggs
Mix thoroughly, beating in eggs one at the time. Pour into a greased, floured tube or Bundt pan. Bake 1 hour at 350º. Take out of pan while warm. Glaze with 1 c. confectioners sugar that has been blended with 1 T. of apricot nectar & 1 T. lemon juice.
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