Apricot Nectar Pound Cake Recipes

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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 POUND CAKE



Apricot Nectar Pound Cake image

This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!

Provided by Todd Cassie McWhorter

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Time 52m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup white sugar
½ cup vegetable oil
¾ cup apricot nectar
¼ cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
  • In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
  • To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g

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



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

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

Provided by Christine

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 box lemon cake mix
1/2 cup sugar
1 cup apricot nectar
2/3 cup oil
4 eggs

Steps:

  • Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl.
  • Beat for 2 minutes.
  • Add 1 egg at a time, beating after each.
  • Pour batter into greased and floured bundt pan.
  • Bake at 325* for 1 hour or until done.
  • Cool right side up 5 minutes then remove from pan.
  • Mix 1 cup powdered sugar and the juice of one lemon.
  • Pour over cake while still warm to make a glaze over top and drizzle down sides.

Nutrition Facts : Calories 547, Fat 28.4, SaturatedFat 4.3, Cholesterol 107.1, Sodium 466.3, Carbohydrate 68.4, Fiber 0.9, Sugar 45.4, Protein 6.1

APRICOT POUND CAKE



Apricot Pound Cake image

From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1-1/2 cups flour
3/4 tsp. baking powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
6 apricots, each cut into 8 wedges, divided
2 Tbsp. coarse sugar

Steps:

  • Heat oven to 350°F.
  • Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
  • Pour into prepared pan; top with remaining apricots.
  • Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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