OLD FASHIONED APRICOT NECTAR CAKE

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5 from 7 votes

OLD FASHIONED APRICOT NECTAR CAKE

This vintage recipe has simple ingredients that come together quickly and easily for the best dessert imaginable.

Course Dessert

Cuisine American/Southern

Keyword apricot, bundt cake, cake

Prep Time 10

Cook Time 45

Servings servings

Calories 349kcal

Author Paula

Ingredients

1 box yellow cake mix
6 large eggs at room temperature
11.3 ounce can apricot nectar like this, it's with the canned fruit of fruit juice
¾ cup oil any kind
6 ounce box lemon flavored gelatin mix* not sugar free
2 cups powdered sugar (aka confectioners) sifted then measured

Instructions

Preheat the oven to 350°F. Generously grease a bundt pan with solid vegetable shortening and flour or Wilton Cake Release.
To the bowl of your electric mixer, add cake mix, eggs, ¾ cup apricot nectar, ¾ cup oil, and lemon Jello.
Mix on medium for 2 minutes, stop the mixer, and scrape the sides and bottom. Beat again for a few seconds.
Pour the batter into your prepared bundt pan. (I always like to sit mine on a cookie sheet in case of over flow.)
Bake on the middle rack in the center of the oven for 40 to 45 minutes.
Test for doneness with a wooden pick or cake tester. The cake is done when no crumbs or dry crumbs remain on the pick once inserted into the center of the cake.
Remove from the oven and place the cake on a wire rack to cool. (If the cake doesn't pull slightly away from the pan after a few minutes, take a butter knife and gently loosen the can from the pan.
While the cake is cooling make the glaze.
Combine the sifted powdered sugar and the remaining apricot nectar. Whisk to combine.
With a wooden pick or skewer, poke holes in the cake (at this point the cake is still in the pan.) Pour the glaze over the still hot cake. Reserve about ½ cup of the glaze.
Allow the cake to cool and absorb the glaze for 20 minutes.
Again, take the butter knife and gently go around the cake. Turn it out onto a cake platter and pour the reserved glaze over the top of the cake.
Allow the cake to cool completely before covering. The cake is ready to serve. I, personally think it's better after 12 to 24 hours.
Store your cake covered. On the counter for 2 days or in the fridge for 5 to 6 days. This cake is very moist so I prefer to refrigerate it.

Nutrition