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Ingredients
| yellow cake mix: 1 18.25oz package |
| canned apricot nectar: 3/4 cup |
| eggs: 4 |
| lemon extract: 1 tsp |
| Jell-O gelatin (lemon): 1 3oz package |
| vegetable oil: 3/4 cup |
| vanilla extract: 1 tsp |
| lemons: 1 (juiced) |
| powdered sugar (unsifted): 1 cup |
| powdered sugar (unsifted): 1/4 cup (for dusting) |
Nectar Kake
Credit: AllRecipes
User rating:
"A sweet cake that can easily re-invented by changing the flavors of the ingredients around. From the recipe file of Bestemor Movig (Grandmother Movick). Serve with vanilla ice cream or fruit, and mint springs."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease a tube pan.
- In a large bowl, mix dry cake mix and gelatin. Add apricot nectar and oil, mixing well. Beat in eggs, one at a time. Stir in vanilla and lemon flavoring. Pour batter into greased tube pan.
- Bake for 55 minutes. Cool.
- Mix lemon juice and confectioners' sugar. Pour glaze over cooled cake. Dust with powered sugar.