Springtime is such a beautiful time of year. It brings renewed colors. Along with these colors comes the inspiration to incorporate refreshing flavors into desserts. Wa-la, the Apricot Nectar Cake.
My mother-in-law shared this favorite cake recipe with me years ago. She always made it for her family and friends when they lived in Columbus, Ga., where it originated. It is light, sweet and delicious. With a touch of glaze, it becomes nothing short of wonderful.
This cake calls for apricot nectar juice. Some stores carry bottled juice, while others carry small cans of juice. Unless you can use the large size, the smaller can works great. The glaze calls for juice of a lemon. I didn’t have one, or even bottled lemon juice. Therefore, I used the emergency substitution – a small amount of apricot nectar juice.
If using a Bundt pan, be sure to use a good quality pan, which has been greased and floured. The last thing you want is a cake that is not easily removed from the pan. Enjoy.
Apricot Nectar Cake
1 pkg. yellow cake mix
1 pkg. lemon gelatin
¾ c. vegetable oil
1 c. apricot nectar
2 t. lemon ext.
4 eggs (separate yolks from the whites)
1 c. powdered sugar
Juice of one lemon
Mix first five ingredients with egg yolks. Beat egg whites until still peaks form and gently fold into cake mixture. Bake in a greased and floured tube pan for 1 hour at 325 degrees. Frost while hot.
Luscious Lemon Cake
1 pkg. Duncan Hines Moist Deluxe Lemon Cake Mix
1 (6oz.) can frozen lemonade concentrate, thawed
1 (14 oz.) and sweetened condensed milk
1 (8 oz.) container Cool Whip
Bake cake according to directions, in 2 round cake pans. Cool and put in freezer until layers can be easily handled.
Combine lemonade concentrate and sweetened condensed milk. Fold in whipped topping. Frost cake.
1 box yellow cake mix
½ c. vegetable oil
1 (11-oz.) can mandarin oranges with juice
1 sm. pkg. instant vanilla pudding
1 (20-oz.) can crushed pineapple with juice
1 (13 ½ oz) Cool Whip
Mix cake mix, vegetable oil, eggs and mandarin oranges with electric mixer. Divide into 3 (9 in.) greased and floured layer pans, (bake at 325 for 20 minutes) or a 9 x 13 in. cake pan (bake at 325 for 30 minutes). Cool completely.
Combine pudding and pineapple and then add Cool Whip. Spread on cake. Keep covered in refrigerator. Better if made the night before.
Orange Chiffon Cake
2 ½ c. flour
1 ½ c. sugar
3 t. baking powder
1 t. salt
½ c. vegetable oil
5 unbeaten egg yolks
Grated rind of 2 oranges
Juice of 2 oranges and enough water to make ¾ cup liquid
1 cup egg whites
½ t. cream of tartar
Sift together first four ingredients. Add next four ingredients and beat 1 minute. Fold in egg whites beaten with ½ teaspoon cream of tartar. Bake in greased and floured tube pan at 325 degrees for 60 to 70 minutes or until toothpick inserted comes out clean.