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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Debbie Main, long time friend and high school classmate shared this recipe with me. It is so moist and delicious. Love the apricot flavor!! Ingredients:
1 (18 ounce) package yellow cake mix |
1 (3 ounce) lemon gelatin |
3/4 cup canned apricot nectar |
3/4 cup vegetable oil |
1 teaspoon lemon zest |
4 large eggs |
3/4 cup confectioners' sugar |
2 tablespoons fresh lemon juice |
4 tablespoons apricot nectar |
Directions:
1. Heat oven to 325; Grease and flour bundt pan.
2. Mix all cake ingredients into mixing bowl and blend on low speed 1 minute. Increase speed to medium and beat for 2-3 minutes more.
3. Pour into pan and bake until light brown and it springs back with finger touch: 40-42 minutes.
4. Prepare glaze.
5. Cool cake 10 minutes. Take long, sharp knife around edges of pan and invert cake onto platter.
6. Poke holes in the top with ice pick or skewer.
7. Spoon the glaze onto the cake.
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