Grandma Ts Lemon Apricot Nectar Cake Recipes

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APRICOT NECTAR CAKE



Apricot Nectar Cake image

Delicious Apricot Nectar Cake

Provided by Heather

Categories     Dessert

Time 50m

Number Of Ingredients 7

1 box lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
4 eggs
1/2 cup sugar
2 cups powdered sugar
1/2 cup apricot nectar for glaze

Steps:

  • Preheat oven to 325 degrees.
  • Grease bundt pan with shortening.
  • Mix together cake mix, 1 cup apricot nectar, 3/4 cup oil, eggs, and sugar in mixer at medium speed for 3 minutes.
  • Pour mixture into greased bundt pan.
  • Bake for 40-50 minutes.
  • Let cake cool and then place on plate to release cake from pan.
  • Mix together powdered sugar and 1/2 cup apricot nectar.
  • Drizzle glaze on cooled cake and serve.

Nutrition Facts : Calories 418 kcal, Carbohydrate 66 g, Protein 3 g, Fat 16 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 335 mg, Sugar 49 g, ServingSize 1 serving

GRANDMA T'S LEMON APRICOT NECTAR CAKE



Grandma T's Lemon Apricot Nectar Cake image

Make and share this Grandma T's Lemon Apricot Nectar Cake recipe from Food.com.

Provided by islandgirl77551

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 9

1 (18 ounce) package yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1 teaspoon lemon zest
1/3 cup hot water
1 (3 ounce) package lemon gelatin
2 cups confectioners' sugar
6 tablespoons lemon juice

Steps:

  • For cake:.
  • Preheat oven to 350 degrees.
  • Grease a 10 inches bundt or tube pan.
  • In a large mixing bowl, combine the cake mix, eggs, oil, apricot nectar and lemon zest.
  • Dissolve the gelatin in the hot water and add to cake batter.
  • Mix until well blended.
  • Pour into the greased cake pan.
  • Bake at 350 degrees for 45 minutes. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
  • Remove cake from oven, cool for 10 minutes and invert onto a cake plate.
  • Pour glaze over cake while it is still warm.
  • For glaze:.
  • Combine confectioner's sugar and lemon juice and mix well.

Nutrition Facts : Calories 5330.2, Fat 243, SaturatedFat 36.3, Cholesterol 856.2, Sodium 4039, Carbohydrate 751.3, Fiber 7.3, Sugar 558.9, Protein 55.3

MOM'S APRICOT NECTAR CAKE



Mom's Apricot Nectar Cake image

My mom made this for Easter one year, and I actually liked it! I was a tough critic as a kid, but I've always loved this cake. Now I can make it myself as a dessert-loving adult, but I love it more when my mom makes it! I've never been much of a fan of desserts containing fruit, but this one just gets me! It's just fruit juice, essentially, so it's made to please your toughest fruit dessert critic.

Provided by crimsontide

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
4 eggs
½ cup vegetable oil
1 cup apricot nectar
2 cups confectioners' sugar
½ cup lemon juice, or as needed
1 teaspoon lemon zest, or to taste

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.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 56.4 g, Cholesterol 73.1 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 332.6 mg, Sugar 42.5 g

LEMON APRICOT CAKE



Lemon Apricot Cake image

This cake recipe turns lemon cake mix and apricot nectar into a light dessert that can also double as a breakfast cake.

Provided by Glenda

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package lemon cake mix
⅓ cup white sugar
¾ cup vegetable oil
1 cup apricot nectar
4 eggs
2 cups confectioners' sugar
3 tablespoons lemon juice
3 drops vegetable oil

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
  • Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
  • To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.

Nutrition Facts : Calories 441 calories, Carbohydrate 60.4 g, Cholesterol 73.1 mg, Fat 20.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 332.5 mg, Sugar 47 g

NANA'S LEMON SUPREME CAKE



Nana's Lemon Supreme Cake image

This recipe was given to me by my grandmother(Nana). She won several blue ribbons at the county fairs with it.

Provided by Marty Hugo

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box Duncan Hines lemon supreme cake mix
3/4 cup Crisco cooking oil
4 eggs
1 cup apricot nectar
1/2 cup sugar
2 lemons, juice of
1/2 cup sugar

Steps:

  • Cream Sugar and Oil together and add eggs one at a time.
  • Add cake mix and nectar alternately.
  • Mix well.
  • Bake in tube pan for 1 hour @ 325 degrees.
  • Let cool in pan 20 minutes.
  • Meanwhile mix the lemon juice and sugar together and cook on the stove until sugar is dissolved.
  • Remove cake from pan and spread glaze on top and sides.

FLUTED LEMON CAKE



Fluted Lemon Cake image

My great-grandmother used to make this cake, which has been a family favorite for years. You won't believe it starts with a cake mix! Lemon pudding and apricot nectar add a tanginess and moistness. It's delicious plain or served with ice cream or whipped cream.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup apricot nectar
1/2 cup canola oil
4 large eggs
1 teaspoon lemon extract
LEMON GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.

Nutrition Facts : Calories 369 calories, Fat 15g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 406mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

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