Apricot Nectar Cake!

 
 

This is absolutely one of the most moist cakes you will ever make.  I have been using this recipe for it for years.  I think even before I got married I was making this cake.   I originally got the recipe from Miss Daisy King.  If you are from south central Kentucky or the Nashville, Tennessee area you might be familiar with Daisy King.  She is a caterer, restaurant owner, and cook book author and expert on all thing southern, especially southern food.  
 
When I was growing up, in our town, the only decent TV programming and news came to us out of Nashville.  I think that is why I have always felt like part of the Nashville community as much as my own here in Kentucky.  I will always feel like Tennessee is my second state.  But back to my point, there was and still is, a noon news show called "Talk of the Town" that Daisy King made regular appearances on to showcase her recipes.  Back then, she owned a tea room, Miss Daisy's Tea Room and did a lot of catering.     Miss Daisy King was and is the epitome of a southern lady.  She always wore these cute little shirt waist dresses, starched and pressed to perfection and her pearls on the show, with not a hair out of place.   I loved her way with food and some of my most used cookbooks were written by Daisy King.    
 
Here is what you will need for this delicious cake:
 
1 box lemon or yellow cake mix (I prefer the lemon)
1 (3 oz.) box of lemon gelatin
1 cup vegetable oil
1 cup apricot nectar
6 eggs
1 tsp. vanilla
 
Glaze
2 cups confectioner's sugar
juice and zest of 1 lemon
1/2 cup apricot nectar
 
Preheat oven to 350 degrees.
 
With an electric mixer, in a large mixing bowl, mix the cake mix, gelatin, oil, and apricot nectar until blended.   Add the eggs, mixing after each addition.  Add the vanilla.  Mix for about 1-2 minutes.
 
Apricot Nectar can be hard to find in some areas. It's usually with the fruits or fruit juices.  Walmart carries it in our area, but you might have to ask where you shop.
 
This is the brand I used.  It's in a can about the size of a soda can.
 
Spray a 10 inch tube pan or Bundt pan generously with baking spray that contains flour.  Baker's Joy is what I use and it never fails me!    Pour the cake batter evenly in the pan and bake for about 50 minutes or until a pick inserted in the center comes out clean. 
 
Mix the glaze ingredients.  Pour 1/2 over the cake while it's still in the pan.  Allow it to cool and then turn out onto a cake plate.   Drizzle the remaining glaze over the top of the cake.  If it's too thin, add just a little more confectioner's sugar!  This cake just becomes moister as it sits!
 
This cake is so good served just by itself or you can serve with fruit!
 
 
 

7 comments:

  1. I remember my mom making this for us in the 60s. Thanks for posting.

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  2. This looks so delicious. I went to my Walmart tonight and the only nectar they had (same brand) was Mango. Do you think this would work?

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    1. It probably would. If you have Kroger in your area, they also have it in their section with the Hispanic foods and products.

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    2. The Mango works fine. I have used it.

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  3. I could not find apricot nectar so I use a can of lite apricots in juice (drained & pureed). It is so good. Every time I make this cake someone asks me for the recipe.

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  4. Does this recipe need to be adjusted for the new smaller cake mixes that are on the shelves now?

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  5. I have used the mango. It works great.

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