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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LEMON-GLAZED NECTAR CAKE Recipe

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This recipe for LEMON-GLAZED NECTAR CAKE is from Recipes Collected by Marian and Her Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package lemon cake mix
½ c sugar
4 eggs
½ c vegetable oil
1 c apricot nectar
LEMON GLAZE:
¼ c lemon juice
1¾ c sifted confectioners’ sugar
Directions:
Directions:
Mix cake mix and sugar. Blend in eggs, oil and apricot nectar. Beat 6 minutes at medium speed. Pour batter into greased and floured 10” Bundt or tube pan. Bake in moderate oven (350°) about 50 minutes. Cool on cake rack 10 minutes. Remove from pan to a cake rake. Place rack on waxed paper. GLAZE: While cake is baking, combine lemon juice and confectioners’ sugar. Beat until smooth. Pour over hot cake, allowing icing to drizzle down sides.
Personal Notes:
Personal Notes:
This recipe is from Mother’s Green Recipe Box. The recipe appears to come from a newspaper; probably the Valley Morning Star, Harlingen's newspaper.

 

 

 

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