How To make Apricot Nectar Cake
CAKE:
1 tb All purpose flour
8 lg Egg whites
1/2 c Unsweetened applesauce
1 pk Yellow cake mix (reg size)
Without pudding in the mix 1/3 c Sugar
1 c Apricot nectar
GLAZE:
1/2 c Sugar
1/3 c Nonfat Buttermilk
2 tb Tub style reduced calorie
Margarine 1/4 ts Vanilla
Preheat oven to 350 degrees. Lightly coat a 12 cup Bundt Pan with non stick spray. Dust the pan with the 1 tablespoon of flour. Set aside.
In a large bowl beat the egg whites with an electric mixer until they are foamy. Stir in the applesauce, then stir in the cake mix and sugar. Slowly drizzle the apricot nectar into the egg white mixture while beating the mixture on a low speed. Then beat the mixture on medium speed for 5 minutes. Spread the batter in the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool the cake in the pan on a rack for 10 minutes. GLAZE In a small saucepan, stir together the sugar, buttermilk, margarine and vanilla. Bring to a boil without stirring. Reduce heat and gently boil for one minute. Invert the cake onto a serving platter and remove the pan. While the cake is still warm, use a toothpick to poke holes in it. Then pour the glaze over the cake. Cool before serving. To store - cover the cake and refrigerate. Per Serving: 277 calories, 5.7 g total fat, 1.2 g saturated fat, 0 mg cholesterol, 345 mg sodium Healthy Hometown Courtesy of Dale & Gail Shipp, Columbia Md.
How To make Apricot Nectar Cake's Videos
Easy Apricot Cake Recipe | Cooking Craft
This Apricot Cake is so delicious, flavorful, and moist! You make it in less than 5 minutes and you don't need a mixer. Once you try it you'll make it every day! Also, you can use any fruits!
#apricotcake
#apricots
#easycake
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Ingredients:
2 cups all-purpose flour (280g)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar (200g)
1 1/2 cup chopped and pitted apricots (300g)
150 ml milk
100 ml vegetable oil
2 eggs
1 tsp vanilla essence
powdered sugar
Directions:
1. In a large bowl combine the flour with sugar, salt, and baking powder. Add the apricots and mix.
2. Add the oil, milk, vanilla essence, and eggs and gently mix with a spatula just to combine.
3. Pour the batter into a pan and bake at 170C for 45 minutes or until golden brow.
4. Bon Appetit!
Apricot Nectar Cake by Little Chef
Apricot Nectar Cake #LittleChef
Episode 7- Delicious, Moist, and Easy Apricot Cake
In this video, we bake an easy and delicious Apricot Cake! Join in on the fun and grab the recipe in the link below.
You can also shop the affiliate links below to get everything (except the eggs) that you need to make this at home. As an Amazon Associate, this means I may earn a commission on qualifying purchases at no extra cost to you.
Hand Mixer
Mixing Bowls
Bundt Pan
Boiler Pan
Spatula/Spoon
Spoon
Measuring Cup for Liquids
Measuring Cups for Solids
Lemon Cake Mix
Jumex Apricot Nectar
Cooking Oil
Sugar
Pam Baking Spray
Cooling Rack
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Apricot Nectar Cake Recipe
Apricot nectar cake is a simple, but divine, vintage dessert. Lemon cake mix is sweetened with apricot nectar and topped with a silky smooth glaze.
Recipe:
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apricot nectar cheesecake recipe | no bake recipes | cheesecake recipes | AUSSIE GIRL CAN COOK
this is a huge 16 serve no bake cheesecake. recipe below for 8 serve too. really easy to make. if you love apricots youll love this. written recipes below.
serve 16
23cm round springform tin with baking paper
250g sweet biscuit crushed
125g butter melted
approx 405ml can apricot nectar
2 table sp gelatine
750g creamed cheese softened to room temp
1 cup caster sugar
2 table sp lemon juice
500ml thickened cream whipped
topping
405ml apricot nectar
2 table sp sugar
6 tea sp cornflour
large can apricot halves in juice
i would serve this cut in thin slice place on plate on its side add more cream to the top and drizzle more slivered almonds over the top...the cream helps cut throu the sweetness of the cheesecake.
serve 8
20 cm round springform tin with baking paper
155g plain sweet biscuit
75g butter melted
1/2 of a 405 ml can apricot nectar
1 table sp gelatine
375g cream cheese softened
1/2 cup caster sugar
1 table sp lemon juice
250ml thickened cream whipped
topping
1/2 of a 405ml can apricot nectar
1 table sp sugar
3 tea sp cornflour
1 large can apricot halves in juice
slice into 8 serves add a little cream to the side of slice sprinkle extra slivered almonds they really make it awesome.