Sunday, January 24, 2010

Apricot Nectar Cake #14

One of our favorite cakes is a lemon supreme cake. It contains apricot nectar, which is an ingredient I'd never heard of before making that cake. The cake is fantastic- so moist and flavorful. I just happened to see this recipes online tonight and had all the ingredients to make it.

The case:
1 (18.25 ounce) package yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix

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.

The verdict:
I made this cake exactly as written, but I ended up using the entire box of confectioners sugar for the icing- it was WAY too runny. This cake was okay, maybe even good, but it was a little too mushy for my taste. Michael really liked it though.

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