"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Apricot Nectar Cake Recipe

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This recipe for Apricot Nectar Cake, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Bachus

Category:
Category:

Ingredients:  
Ingredients:  
1 box Duncan Hines Classic yellow cake mix
4 eggs
cup apricot nectar
vegetable oil
1 teaspoon lemon extract

Glaze: Mix juice of one lemon and 1 cup powdered sugar. Mix until all lumps are gone. May also use zest of the lemon if desired.

Directions:
Directions:
Put all ingredients in mixing bowl and mix well with electric mixer. Pour into a bunt or angle food cake pan and bake for 40 minutes at 350. Test for doneness with a toothpick. When cake is done, pierce entire surface with tooth pick and pour lemon glaze over warm cake. May bake in a 9x13 pan and reduce baking time to 25 to 30 minutes.

If desired, separate eggs and whip egg whites until stiff, then fold into batter. This makes a lighter, spongier cake.

Use a Duncan Hines cake mix, it does make a difference in the texture of the cake. If I don't have a yellow cake mix, the white cake works well too.

 

 

 

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