APRICOT CAKES RECIPES RECIPES

APRICOT NECTAR CAKE I RECIPE | ALLRECIPES

Apricot Nectar Cake I Recipe | Allrecipes image

This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results.

Provided by allday

Categories Desserts Cakes Cake Mix Cake Recipes

Yield 10 inch tube cake

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package lemon cake mix
? cup white sugar
½ cup vegetable oil
1 cup apricot nectar
4 eggs
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

Nutrition Facts : Calories 307.7 calories, CarbohydrateContent 43.2 g, CholesterolContent 62.6 mg, FatContent 13.7 g, FiberContent 0.4 g, ProteinContent 4.1 g, SaturatedFatContent 3 g, SodiumContent 284.9 mg, SugarContent 31.8 g

APRICOT SPONGE CAKE RECIPE | ALLRECIPES

Apricot Sponge Cake Recipe | Allrecipes image

Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired.

Provided by Norae

Categories Desserts Cakes Sponge Cake Recipes

Yield 1 - 10-inch tube pan

Number Of Ingredients 8

Ingredients

1?¼ cups cake flour
1?¼ cups white sugar, divided
½ teaspoon salt
½ teaspoon baking powder
5 eggs
¼ cup apricot nectar
1 teaspoon vanilla extract
½ teaspoon almond extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.

Nutrition Facts : Calories 144.8 calories, CarbohydrateContent 28.7 g, CholesterolContent 66.4 mg, FatContent 1.9 g, FiberContent 0.2 g, ProteinContent 3.3 g, SaturatedFatContent 0.6 g, SodiumContent 125.9 mg, SugarContent 18.7 g

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