RecipesMagazine

Apricot Nectar Cake II

Apricot Nectar Cake II
Apricot Nectar Cake II is a dairy free dessert. One portion of this dish contains about 4g of protein, 20g of fat, and a total of 462 calories. This recipe serves 10. Head to the store and pick up water, lemon juice, jell-o® mix, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Equipment you will use
Kugelhopf PanKugelhopf Pan
OvenOven
2
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Ingredients you will need
Apricot NectarApricot Nectar
Vegetable OilVegetable Oil
Cake MixCake Mix
EggEgg
3
Dissolve the gelatin in the hot water and add to cake batter.
Ingredients you will need
GelatinGelatin
WaterWater
4
Mix well and pour the batter into the prepared pan.
Equipment you will use
Frying PanFrying Pan
5
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes.
Equipment you will use
OvenOven
6
Pour glaze over cake while it is still warm.
Ingredients you will need
GlazeGlaze
1
Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
Ingredients you will need
Lemon JuiceLemon Juice
SugarSugar
DifficultyMedium
Ready In45 m.
Servings10
Health Score1
Dairy Free
DietsDairy Free
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