Best Moms Apricot Nectar Dessert Recipes

APRICOT NECTAR CAKE

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.

FAVORITE APRICOT NECTAR CAKE

Steps:

• Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
• Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
• Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
• Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
• Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.

MOM'S APRICOT NECTAR DESSERT

Steps:

• Combine lemon cake mix, apricot nectar, sugar and oil in large bowl.
• Beat for 3 minutes.
• Add 1 egg at a time, mix after each one.
• Pour mixture into greased and floured pan.
• (you can use either a bundt or rectangle 13" x 9" pan) Bake at 325* for 1 hour or until done.
• (check a few times toward the end, don't want it to dry out.) Cool right side up 5 minutes then remove from bundt pan or leave in rectangle pan.
• Mix 1 cup powdered sugar and enough lemon juice to make a glaze.
• Pour over still warm cake to make a glaze over top and let it drizzle down the sides.

APRICOT NECTAR CAKE II

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.

APRICOT NECTAR CAKE I

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.

APRICOT NECTAR CAKE

Steps:

• Put cake mix into bowl and add oil.
• Add eggs one at a time, beating after each one.
• Add nectar and beat for 2 min.
• Bake at 350° for 35-45 min.
• While still hot, spread sauce on.
• Punch holes in cake to allow the sauce to go through.

APRICOT NECTAR DESSERT

Steps:

• Line a greased 9x12 inch pan with chunks of angel food cake.
• Cook apricot nectar, corn starch, and sugar until thick.
• Pour sauce over angel food cake.
• Cool in refrigerator.
• Spread whipped topping over cake.
• Sprinkle with chopped walnuts and refrigerate until ready to serve.

APRICOT NECTAR CAKE

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.