![]() ![]() While cake is baking, mix the lemon juice and powdered sugar in a small mixing bowl to make a glaze. Ingredients 12 tablespoons 6 oz unsalted butter at cool room temperature 1 cup ultra fine sugar or regular granulated 2 extra large eggs. Mix the first 6 ingredients and fold into tube pan and bake for 40-50 minutes. Cool 15 minutes and take cake from tube pan. Preheat oven to 350 and spray tube pan with non-stick spray. Delicious, moist, and lemony with a hint of. Cook 1 hour in a greased and floured tube pan at 325 degrees. Finally, it was time to test the result with a taste. Fill between cake layers and frost top and sides. Mix more apricot nectar with powdered sugar and a dash of salt, and poured over the warm cake. With this Vintage Lemon Apricot Nectar Cake, youll enjoy the sweet and tangy happiness of summer fruits while also celebrating all things retro. You want to let it cool before you drizzle that tasty icing over top. Once the cake is baked, let it cool for about 15 minutes. Pour the batter into a 9×11 pan and bake for 30 minutes on 350 degrees F. Tint with red and yellow food coloring until the color of apricots. This cake starts with a lemon cake mix and lemon pudding. Bake for 30 minutes at 350 degrees.įilling Ingredients: Use remainder of the apricots (juice and all) from cake recipe 1/2 cup flour 1 cup sugar 1 teaspoon lemon extract 1-1/2 sticks margarine 1/4 teaspoon butter flavoringĬook ingredients until thickened. Pour batter into 3 greased and floured cake pans. Add red and yellow food color until about the color of apricots. Add milk, lemon extract, 1 cup of apricot nectar, and about 6 apricot halves. Ingredients: 2/3 cups shortening 1-3/4 cups sugar 1/4 teaspoon butter flavoring 3 eggs 1 cup apricot nectar 1/4 cup milk 1/2 teaspoon lemon extract Red and yellow food coloring 2-1/2 cups flour 2-1/2 teaspoons baking powder 1 teaspoon salt 1 large can apricotsĬream shortening with sugar and butter flavoring. Cake 1 package yellow cake mix (in a bag, not a box) 1 package lemon jello (small box) 3/4 cup vegetable oil 3/4 cup Apricot Nectar 1 tsp. In the bowl of a stand mixer with the whisk attached, beat the butter until creamy. ![]() Here’s a recipe you may want to try, though we’re not sure it’s the same one you’ve had. Ingredients For the Cake: 15. Thoroughly grease an 8 by 4 inch with at least 6 cup capacity loaf pan and line with a strip of parchment paper.
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