This is a big hit every time I take it somewhere.
Apricot Nectar Cake
Ingredients
· 1 yellow cake mix
· 1/3 cup oil
· 1 box Jello lemon instant pudding
· 4 eggs
· 12 oz. can of Apricot Nectar (Kroger’s has it)
· 1 cup sugar
· 1 stick (1/4 cup) margarine or butter
Directions
1. Mix cake mix with 8 ounces apricotnectar. Add the four eggs, 1/3 cup oil,and 1 box of Jello lemon instant pudding.
2. Spray a bundt pan with cooking spray. Pour cake mixture into bundt pan.
3. Bake at 325 degrees for approximately 55-60minutes or until cake is done; can check with a toothpick inserted into thecenter of the cake.
4. During the last 15 minutesof baking time, pour the remaining 4 ounces of apricot nectar, 1 stickmargarine or butter, and 1 cup sugar (I cut this in ½) into a smallsaucepan. Simmer until transparent and alittle bit thickened; stirring constantly. (will burn easily)
5. When cake is done, remove from oven. Wait about 10 minutes; then using a chopstickor similar tool, gently make holes into the top of the cake all the way down. Spoon the nectar over the cake letting theliquid bubble down into the holes and around the sides.
6. Let cake cool about 30 minutes (until all theliquid is absorbed); then invert over a serving platter.
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And another one we love:
Pumpkin Bundt Cake
Ingredients
Streusel:
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 teaspoons butter or margarine
Cake:
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter or margarine, softened
- 4 large eggs
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1 (8 ounce) container sour cream
- 2 teaspoons vanilla extract
Glaze:
- 1 1/2 cups sifted powdered sugar
- 2 tablespoons orange juice, or as needed
Directions
1. Preheat oven to 350degrees F. Grease and flour 12-cup Bundt pan.
2. For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mixwell. Gradually beat in flour mixture.
3. To Assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
4. Bake for 55 to 60minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
5. For Glaze: Combine sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
6. Note: I wanted to use a cake mix instead of going to the trouble of making from scratch. This is what I used
1 yellow cake mix, 2 sticks of melted margarine, 1 cup sugar, 8 oz. sour cream, 1 cup pumpkin, 4 eggs, 1 T cinnamon, 2 teaspoon vanilla. Everything else made according to the recipe above and turned out fine.
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