Apricot Nectar Cookies Recipes

GOLDIE'S APRICOT NECTAR CAKE (SALLYE)

Steps:

• 1. Preheat oven to 325º Butter and flour bundt or tube pan and set aside
• 2. With electric mixer, beat together cake mix, sugar, oil and 1 cup apricot nectar in large bowl. Continue to mix with electric mixer, adding eggs one at a time, beating well after each addition.
• 3. Pour into prepared bundt or tube pan and spread out evenly. Bake in 325º preheated oven for 1 hour. Test cake for doneness by inserting a toothpick into the thickest part. If it comes out clean, the cake is done. Let cool for about 5 minutes in pan, then gently run thin knife or spatula around edges and turn out onto serving plate
• 4. While cake is still warm, drizzle glaze over it. To make glaze, Whisk together confectioners sugar, lemon juice and 1/4 cup apricot nectar until well blended. Optional you can punch small holes in cake to let the glaze penetrate down into the cake, but I never do that.

APRICOT NECTAR COOKIES

Steps:

• 1. Preheat oven to 300 degrees. In a medium bowl combine flour and baking soda. Mix well with a wire whisk and set aside.
• 2. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl.Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.
• 3. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.
• 4. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges.
• 5. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with a spatula.

MOM'S APRICOT NECTAR DESSERT

Steps:

• Combine lemon cake mix, apricot nectar, sugar and oil in large bowl.
• Beat for 3 minutes.
• Add 1 egg at a time, mix after each one.
• Pour mixture into greased and floured pan.
• (you can use either a bundt or rectangle 13" x 9" pan) Bake at 325* for 1 hour or until done.
• (check a few times toward the end, don't want it to dry out.) Cool right side up 5 minutes then remove from bundt pan or leave in rectangle pan.
• Mix 1 cup powdered sugar and enough lemon juice to make a glaze.
• Pour over still warm cake to make a glaze over top and let it drizzle down the sides.

FAVORITE APRICOT NECTAR CAKE

Steps:

• Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
• Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
• Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
• Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.

MOM'S APRICOT NECTAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch cake pan.
• Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
• Pour batter into the prepared cake pan.
• Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
• Cool cake completely.
• Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
• Spread frosting on cooled cake and sprinkle with lemon zest to serve.