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Apricot Nectar Cake II
Prep
0 mins
Cook
0 mins
Servings
12
Difficulty
Easy
This Apricot Nectar Cake II is honestly one of my go to recipes when I need something special but don't want to spend all day in the kitchen. The apricot nectar keeps the cake incredibly moist while adding natural sweetness, and apricots are packed with vitamin A which is wonderful for your skin and eyes. What I love most is how simple it is to throw together using a cake mix as your base, then that bright lemon glaze on top gives it a fancy bakery feel without the fussy work. You'll have a crowd pleasing dessert ready in no time, and it costs just a few dollars to make.
Ella x
Ingredients
- 11 (18.25 ounce) package yellow cake mix
- 44 eggs
- ¾ cup vegetable oil¾ cup vegetable oil
- ¾ cup apricot nectar¾ cup apricot nectar
- ⅓ cup hot water⅓ cup hot water
- 22 cups confectioners' sugar
- 66 tablespoons lemon juice
- 11 (3 ounce) package lemon flavored jell-o® mix
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
- 2
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
- 3
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
- 4
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
- 5
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
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