Apricot Nectar Cake Recipe

Ingredients

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

Preparation

Step 1

1. Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).

2. Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.

3. Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.

4. In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

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I made this cake yesterday for a holiday party and everyone loved it!!! I altered the recipe slightly by adding fresh lemon zest and finely chopped mixed nuts to the batter. I baked the cake in a decorative "snowflake" pan. Making the glaze I put the juice of a whole lemon (instead of 2 Tbs) and mixed in the powdered sugar until I had the consistency I wanted -- on the thinner side. I brushed the top and sides of the cake with this mixture. When the cake cooled I dusted the top with "snow" (powdered sugar). It was VERY EASY and a refreshing change from the spice and chocolate recipes we all love at this time of the year! Happy Holidays!

I made 2 of these this weekend and received rave reviews! Both came together very easily and was great to use up the apricot nectar! I did one in a bundt pan (baking time was right on) with diced dried apricot bits (rehydrated: poured very hot water over them, let them sit for 5 minutes, drained) folded into the batter. The other was following the recipe but in a 9x13" (baking time ~40 minutes). Both were great, but the general consensus was the cake with apricot bits was better... Oh, and they were plenty sweet and moist without the glaze, so I just sprinkled a bit of powdered sugar over top.

Excellent! As far as I know, we don't have a tube cake pan, so I just used a regular cake pan and it worked fine. My wife is the cake fan in the family and she loved it, but I also enjoyed it too. The glaze is exceptional and really makes this cake. As one other reviewer suggested, I made extra glaze, in total 1/2 more than the recipe calls for and I'm glad I did. The cake was moist and delicious, though it was a little too dark brown on the top. It was actually done in 45 minutes, which may relate to the kind of pan I used. Cooking it this way or maybe because of my oven efficiency, the bake time minimum of 50 minutes was a little too long. This recipe takes the cake!

I loved this cake. It was easy to make and so moist that I almost wish I had left the glaze off... almost. I could see adding some other fruit flavors or using a white cake and say pear nectar. Why not? A keeper!

This is a very good and moist cake. Everyone just loved it. I would use more glaze.

This is the best cake I have ever tasted!!!!!!! It received rave reviews from all of my friends and family. New Jersey

I did not have a tube pan or bundt pan so I used a 9X13 pan and baked the cake for 40 minutes. It was quite moist and a big hit at a ladies club.

I grew up with my grandmother making this cake, I have made it on more than several occasions and everyone LOVES this cake; very moist and a crowd pleaser.

For a quick and easy desert, I found this to be very satisfying! I didn't change a thing!

I made this as one of our desserts this Christmas. It's a great non-dairy recipe!It came out so incredibly moist & delicious! Next time I will make the glaze with more of the apricot nectar instead of the lemon juice. I loved the apricot flavor! Keeper!

Great!! Real moist, sweet and tangy icing made this wonderful.

This cake is fool-proof. I did not have any lemon juice so I used some of the left over nectar & some lemonade powder and it still tasted great.

I've been making this cake for years, and I never get tired of it. Just the other day, I had to use an orange cake mix because the store was out of lemon. It was just as good as the lemon version. Also, you can use any flavor of nectar. The nectar doesn't add a particular flavor to the cake, just moistness.

This cake was easy and wonderful. My husband loved and it was gone after only 2 days!! I did not have apricot nectar so I used apricot preserves instead and added a tad more vegatable oil. I also had to bake it about 75 mins instead of 60. It came out great!!

I made 2 of these this weekend and received rave reviews! Both came together very easily and was great to use up the apricot nectar! I did one in a bundt pan (baking time was right on) with diced dried apricot bits (rehydrated: poured very hot water over them, let them sit for 5 minutes, drained) folded into the batter. The other was following the recipe but in a 9x13" (baking time ~40 minutes). Both were great, but the general consensus was the cake with apricot bits was better... Oh, and they were plenty sweet and moist without the glaze, so I just sprinkled a bit of powdered sugar over top.

This was a wonderful surprise! This was delicious and moist! Talk about easy, this definitely is. I used a bundt pan and I agree with the others that you might want to double the glaze; it's a personal preference. I never would have thought to add apricot nectar, thanks for the new experience and the post.

Everybody loved it but I almost didn't serve it. It was much "flatter" in the tube pan than I expected and it was tilted more to one side. I thought my daughter, who was watching it, messed it up, so maybe that was it. Predominately lemon flavor.

I love this cake, it is one of my families favorites for all occasions.

Excellent! As far as I know, we don't have a tube cake pan, so I just used a regular cake pan and it worked fine. My wife is the cake fan in the family and she loved it, but I also enjoyed it too. The glaze is exceptional and really makes this cake. As one other reviewer suggested, I made extra glaze, in total 1/2 more than the recipe calls for and I'm glad I did. The cake was moist and delicious, though it was a little too dark brown on the top. It was actually done in 45 minutes, which may relate to the kind of pan I used. Cooking it this way or maybe because of my oven efficiency, the bake time minimum of 50 minutes was a little too long. This recipe takes the cake!

It was a wonderful, delicious and really easy to bake cake that everyone loved!