![]() Spoon glaze onto cake so that it seeps down into the holes. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. ![]() Run a long, sharp knife around the edge of the cake and invert it onto a platter.Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes. 1 package yellow or white cake mix 4 eggs 3/4 cup vegetable oil 2 teaspoons lemon extract 3/4 cup apricot nectar (you can substitute apricot puree) 1 cup. Remove pan from oven and place on wire rack to cool for 10 minutes. Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes.Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. Stop machine and scrape down sides of bowl. Blend with mixer on low speed for 1 minute. Ingredients 1 (18. Category: Category: Desserts, Pies, Cakes and Cookies Ingredients: Ingredients: 1 Pkg of Yellow or Lemon Cake Mix Cup Apricot Nectar 1 Small Pkg of Lemon. Top with 4 heaping tablespoons confectioners sugar and 2 tablespoons Real Lemon juice, mixed thoroughly. I punch small holes in the cake to allow frosting. Beat on high speed to mix well, pour over the cake while cake is warm. confectioners' sugar (I sift the sugar) Juice of two lemons. Pour into sprayed or greased 9 x 13 inch pan. Bake 1 hour at 325 degrees in a stem pan, let set in pan 10 minutes to cool. Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Add next 3 ingredients to this and mix 2 minutes.Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour.
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