Because I was indulging my wild-child hippie flower power tendencies (i.e. doing a ton of cleaning out of flower beds and digging-in-the-dirt planting) for the past four days, I have neglected to blog. Truth of the matter is, you can’t blog if you’re not cooking and can’t cook if you’re outside dirt digging all day long until twilight falls! I am so happy to be back at it today and even happier to introduce you to this delicious, easy-breezy, apricot nectar cake!
The recipe came to me from BFF Susan who received it from her sister-in-law, Vikki. You can also bake this using mango nectar and I make sure to keep several cans of both nectars on my pantry shelves so that I can bake this cake in a jiffy when I need something quick but delicious. I find the nectar at Walmart in the canned juices aisle.
You will have this batter mixed and breathing in the bowl in under 10 minutes. I do beat the eggs separately because the one time I didn’t, the cake wasn’t nearly as light in texture. Some recipes call for using a yellow cake mix for this one, but I love the hint of lemon that the Duncan Hines Supreme Cake Mix offers in this recipe. You also might want to zest up a teaspoon of lemon peel and add that to either the batter or the glaze. The lemon flavor adds a great zing to the apricot or mango flavors. The cake is beautiful baked in a Bundt pan sprinkled with finely-sifted powdered sugar. Today I baked this exactly as found in my “Missouri to Maui” cookbook.
You just can’t get too fruity for spring time! Offer those around your table a taste of robust apricots or tropical mangoes then just sit back and accept your compliments! Guaranteed you will have many!
Apricot Nectar Cake
1 box Duncan Hines Lemon Supreme Cake Mix
1/2 cup sugar
1 cup apricot nectar (found at Walmart in the canned juices section)
3/4 cup cooking oil
4 eggs, beaten separately
Directions Preheat oven to 325. In large bowl, mix first four ingredients with electric mixer on medium for approximately two minutes. Scrape batter from sides of bowl with spatula as you mix. In separate small bowl, beat the eggs with mixer then gently fold into the batter. Pour batter into a greased and floured Bundt pan. Bake 50 minutes or until toothpick inserted comes out clean and dry. Poke holes in cake with the tines of a fork and pour hot glaze over cake.
2/3 cup powdered sugar
Remainder of the can of nectar
1 T. butter
Directions In medium saucepan, combine ingredients and bring to a slow boil. Cook just until smooth and the powdered sugar is dissolved. Take cake out of oven and poke holes in hot cake with a fork then pour glaze into a measuring cup and slowly pour over cake. Make glaze a few minutes before cake is out of oven. Let cake cool then invert onto your serving platter and dust lightly with powdered sugar.