Apricot Nectar Cake Recipe 44

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APRICOT NECTAR CAKE



Apricot Nectar Cake image

This cake recipe was given to me by a friend at work. It needs to be made a day ahead. It is so moist and wonderful. You will definately want to share this one with your friends.

Provided by Jellyqueen

Categories     Dessert

Time 1h10m

Yield 1 bundt cake

Number Of Ingredients 7

1 yellow cake mix
3/4 cup apricot nectar
3/4 cup oil
4 eggs
1 teaspoon lemon flavoring
1/2 cup powdered sugar
2 lemons, juice of

Steps:

  • Mix all ingredients well.
  • Bake 1 hour in 300 F oven in a greased and floured bundt pan.
  • Mix glaze ingredients and pour over cake while still hot.

APRICOT NECTAR CAKE



Apricot Nectar Cake image

This apricot nectar cake combines a lemon cake mix, lemon Jello, and sweet apricot nectar to make a delectable and cheery dessert!

Provided by Chrysti Benner

Categories     Cakes

Time 50m

Number Of Ingredients 9

For the Cake:
15.25-oz box lemon cake mix
3-oz package lemon Jello
1 cup apricot nectar
1/2 cup vegetable oil
4 eggs
For the Glaze:
1 cup powdered sugar
2 TBSP lemon juice

Steps:

  • Preheat oven to 325F and grease a bundt pan well.
  • In the bowl of a stand mixer (or in a mixing bowl with an electric mixer), combine lemon cake mix, lemon gelatin, apricot nectar, vegetable oil, and eggs.
  • Mix on low speed just until ingredients are combined, then increase speed to high and mix for two minutes.
  • Pour batter into prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes, then carefully loosen from the sides of the pan by sliding a knife around the edges. Invert cake onto a serving plate.
  • While the cake is still warm, whisk together confectioner's sugar and lemon juice until smooth. Brush glaze onto warm cake. The glaze will harden into a satiny finish as the cake cools.

Nutrition Facts : Calories 324 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 352 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

APRICOT NECTAR CAKE II



Apricot Nectar Cake II image

Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze.

Provided by Glenda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
4 eggs
¾ cup vegetable oil
¾ cup apricot nectar
⅓ cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored Jell-O® mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
  • Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
  • Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
  • To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Nutrition Facts : Calories 445.4 calories, Carbohydrate 62.6 g, Cholesterol 62.9 mg, Fat 20.4 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 345.5 mg, Sugar 46.8 g

APRICOT NECTAR CAKE I



Apricot Nectar Cake I image

This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results.

Provided by allday

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 14

Number Of Ingredients 7

1 (18.25 ounce) package lemon cake mix
⅓ cup white sugar
½ cup vegetable oil
1 cup apricot nectar
4 eggs
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
  • In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 43.2 g, Cholesterol 62.6 mg, Fat 13.7 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 284.9 mg, Sugar 31.8 g

APRICOT NECTAR CAKE



Apricot Nectar Cake image

Make and share this Apricot Nectar Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 8

1 box yellow cake mix or 1 box lemon cake mix
1 (3 ounce) box lemon Jell-O gelatin
1 cup vegetable oil
1 cup apricot nectar
6 eggs
2 cups powdered sugar
1 juice and grated lemon, rind of
1 cup orange juice

Steps:

  • Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
  • Using an electric mixer, mix until well blended and smooth.
  • Pour batter into an ungreased 10-inch tube pan.
  • Bake at 350 degrees for 50 minutes or until tests done.
  • Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
  • Let cake cool in pan for 5-10 minutes.
  • Remove cake from pan and place on serving platter.
  • With a toothpick, poke several holes in cake.
  • Pour/drizzle glaze over top of cake.

Nutrition Facts : Calories 511.8, Fat 25.8, SaturatedFat 3.9, Cholesterol 106.6, Sodium 355.9, Carbohydrate 65.8, Fiber 0.7, Sugar 49.4, Protein 5.8

APRICOT NECTAR CHEESECAKE



Apricot Nectar Cheesecake image

Delight your senses with our Apricot Nectar Cheesecake recipe. Our no-bake Apricot Nectar Cheesecake is a simple way to make quite the statement.

Provided by My Food and Family

Categories     Recipes

Time 5h25m

Yield 16 servings

Number Of Ingredients 11

1 cup graham cracker crumbs
1/4 cup butter, melted
1/2 tsp. ground nutmeg
1 can (17.6 oz.) apricot nectar
1 Tbsp. plus 1-1/2 tsp. KNOX Unflavored Gelatine
2 cups whipping cream
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 Tbsp. fresh lemon juice
1 can (21 oz.) peach pie filling
1/4 cup sliced almonds, toasted

Steps:

  • Combine crumbs, butter and nutmeg; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
  • Mix nectar and gelatine in small saucepan; let stand 5 min. Cook and stir on low heat until gelatine is completely dissolved. Cool until slightly thickened.
  • Beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Beat cream cheese and sugar in large bowl with mixer until blended. Add lemon juice; mix well. Gradually add gelatine mixture, mixing until blended after each addition. Gently stir in whipped cream; pour over crust. Refrigerate 4 hours.
  • Spoon pie filling over cheesecake; top with nuts. Refrigerate 1 hour. Run knife around rim of pan to loosen cake; remove rim.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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