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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Apricot Nectar Cake Recipe

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This recipe for Apricot Nectar Cake is from The Castillejos Family Cookbook, 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:  
Cake:
1 box Pound Cake Mix
1 - 3 oz. pkg. lemon jello
1 cup Apricot Nectar juice
1/2 cup Wesson Oil
3 eggs
1 tsp. lemon extract

Glaze:
1/4 stick butter
1 cup confectioner's sugar
juice from 1/2 lemon (4 tsp.)
dash of salt
Directions:
Directions:
Mix jello with the cake mix. Add wesson oil and eggs and beat well. Add Apricot Nectar a little at a time beating after each addition. Stir in lemon extract. Cook for 1 hour at 325º in a greased and floured tube pan.

Bring the ingredients of the glaze to a boil over low heat. Pour over cake while it is still warm.
Personal Notes:
Personal Notes:
For a more moist cake, add 1 oz. more Apricot Nectar and Wesson Oil.

 

 

 

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