Sunday, August 14, 2011

Apricot Nectar Cake

We've made this many times over the years, and although you could use other types of nectar, apricot is definitely my favorite. It can be a little difficult to find, though - usually it's with the fruit juices, but I have found it in ethnic foods a time or two.

The cake can be baked in an angel food cake pan, bundt pan, or, as we prefer, a 9x13 cake pan. You may need to adjust times accordingly. Either way, it comes out ridiculously moist and delicious.

Apricot Nectar Cake

1 pkg lemon cake mix
1/2 c sugar
1/2 c vegetable oil
1 can apricot nectar, divided
4 eggs
1 c powdered sguar

Preheat oven to 350. In a large bowl, combine lemon cake mix, sugar, vegetable oil, 1 cup of apricot nectar, and eggs. Mix on medium speed for 2 minutes. For angel food pan, bake 25-30 minutes. For 9x13, bake 30-35 minutes. Allow cake to cool 15 minutes. Meanwhile, whisk powdered sugar with approximately 1/4 c apricot nectar to make glaze. Add nectar or powdered sugar to achieve desired consistency. Pour over cake. Allow to sit an hour or so before serving.

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