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Cakes

Apricot Nectar Cake

Regina Medlin Recipe shared by:
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Family & Friends Favorite. Very moist lemony flavor. Great the next day also if it lasts that long.

  • Hands-On Time: 20 Minutes
  • Total Time: 55 Minutes
  • Servings:
  • Rating:

Ingredients

  • *1 Duncan Hines yellow cake mix
  • *1 box lemon jello
  • *3/4 cup apricot nectar
  • *3/4 cup oil
  • *1 sm bottle of lemon extract (1oz)
  • *4 eggs, separated
  • Icing:
  • *2 cups powered sugar
  • *Enough lemon juice to make glaze

Baking Instructions

  1. 1. Bake at 350 for 45 min. Grease bundt pan.
  2. 2. Beat all items except egg whites for 4 min.
  3. 3. Stir in stiffly beaten egg whites & bake.
  4. 4. Drip glaze onto warm cake.

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Tips

icing tip

icing tip

never use cold butter straight from fridge or it will be more curdled & lumpy a burned popcorn


Storing Cookies

Storing Cookies

You can store cookies in an airtight container for a maximum of three to four months. Store your crisp cookies in a container separate from your soft cookies because they need different environments to stay fresh. You should store your crisp cookies between sheets of waxed paper in a loosely covered container, whereas soft cookies should be stored in an airtight container so they stay moist and chewy.





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