Helopoh
<font color=3300FF>Who me jump??<br><font color=FF
- Joined
- Jan 11, 2001
I stole this from The book The Cake Mix Doctor
APRICOT NECTAR CAKE
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package 18.25 oz plain yellow cake mix
1 package 3 oz lemon Jell-O
¾ cup canned Apricot nectar
¾ cup oil use Canola, corn, safflower, soybean or sunflower
Grated Zest of one lemon (1tsp) *I used almost 2 tsp.
4 large eggs (not jumbo)
Glaze:
¾ Cup Confection sugar sifted
2 tablespoons fresh lemon juice
4 tablespoons canned apricot nectar or more as needed
1. Place the rack in the center of the oven; preheat the oven to 325 degrees. Lightly mist a 12-cup bundt pan and flour set aside.
2. Put cake mix, Jell-O, oil, nectar, zest and eggs in a bowl and beat with an electric mixer on low 1 min
Stop and scrape down the side, increase speed to medium and beat 2-3 more min. Batter should look thick and smooth. Pour into pan and immediately bake for 40-42 min and when the cake is light brown and springs back to the touch.
3. Remove from oven and cool on wire rack 10 min
4. Prepare glaze. Combine Conf. Sugar, lemon juice and apricot in small saucepan and heat over med-low heat stirring until all of the sugar has dissolved. It will be a thin liquid
5. Run a long sharp knife around the edge of the cake and invert it onto a serving platter. While cake is still warm poke holes in the top with a long wooden skewer or toothpick* I used a chopstick and pushed down until almost at the bottom of the cake. There will be holes in the top of the cake but the taste will make up for the look. Spoon the glaze over the cake making sure to let it drip into the holes. Cool before slicing too let the glaze soak in.
*Store this cake, covered in plastic wrap or under a glass dome at room temp for about a week. Or Freeze it wrapped in Aluminum foil for up to six months, thaw the cake on the counter overnight before serving.
APRICOT NECTAR CAKE
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package 18.25 oz plain yellow cake mix
1 package 3 oz lemon Jell-O
¾ cup canned Apricot nectar
¾ cup oil use Canola, corn, safflower, soybean or sunflower
Grated Zest of one lemon (1tsp) *I used almost 2 tsp.
4 large eggs (not jumbo)
Glaze:
¾ Cup Confection sugar sifted
2 tablespoons fresh lemon juice
4 tablespoons canned apricot nectar or more as needed
1. Place the rack in the center of the oven; preheat the oven to 325 degrees. Lightly mist a 12-cup bundt pan and flour set aside.
2. Put cake mix, Jell-O, oil, nectar, zest and eggs in a bowl and beat with an electric mixer on low 1 min
Stop and scrape down the side, increase speed to medium and beat 2-3 more min. Batter should look thick and smooth. Pour into pan and immediately bake for 40-42 min and when the cake is light brown and springs back to the touch.
3. Remove from oven and cool on wire rack 10 min
4. Prepare glaze. Combine Conf. Sugar, lemon juice and apricot in small saucepan and heat over med-low heat stirring until all of the sugar has dissolved. It will be a thin liquid
5. Run a long sharp knife around the edge of the cake and invert it onto a serving platter. While cake is still warm poke holes in the top with a long wooden skewer or toothpick* I used a chopstick and pushed down until almost at the bottom of the cake. There will be holes in the top of the cake but the taste will make up for the look. Spoon the glaze over the cake making sure to let it drip into the holes. Cool before slicing too let the glaze soak in.
*Store this cake, covered in plastic wrap or under a glass dome at room temp for about a week. Or Freeze it wrapped in Aluminum foil for up to six months, thaw the cake on the counter overnight before serving.
