The Pioneer Woman Tasty Kitchen
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Apricot Nectar Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
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Description

My husband’s favorite. Moist and lemon-tasting.

Ingredients

  • FOR THE CAKE:
  • 1 box (18.25 Oz. Box) Duncan Hines Lemon Supreme Cake Mix
  • 1 cup Apricot Nectar
  • 4 whole Eggs
  • ½ cups Sugar
  • ¾ cups Vegetable Oil
  • _____
  • FOR THE ICING:
  • 2 whole Lemons, Juiced (Or Less As Needed)
  • 1 cup Powdered Sugar

Preparation

Add all cake ingredients. Combine thoroughly. Bake at 350 degrees F in a greased and floured bundt pan for about 50 minutes to 1 hour.

Mix the lemon juice and powdered sugar to make a glaze.

When cake is done, poke it all over with a fork. Spoon the glaze, a little at a time, over the cake until all is soaked up.

4 Comments

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Beachbumette on 11.4.2010

Here’s the difference in how I make mine:
I use a butter recipe cake mix, 3/4 cup apricot nectar, no sugar, but add a small package of lemon jello (dry jello mix). For the glaze I use a cup of powdered sugar and 1/4 cup lemon juice.

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keric on 2.13.2010

This cake was pretty good. I will not add the glaze next time because it made the cake way too sweet. It would be excellent topped with whipped cream & fresh berries.

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mrswebbfisher on 8.20.2009

Thanks for trying. So glad you liked it. Try the cheesecake recipe. You won’t be sorry.

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janesally9 on 8.18.2009

This is a great cake!!! SOOO moist. I’ll make again!

One Review

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Beachbumette on 11.4.2010

I make this all the time. It’s my husband’s favorite cake!

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