2/26/2024 0 Comments Apricot nectar cakeI tested it four times in the same pan that I always bake Bundt cakes in at the test kitchen, and it stuck every single time. I made it both ways and found both delicious, so I decided to give you the option to make it how you might remember it.Īnother thing that bears mentioning is I had some trouble with this cake sticking to the pan when turning it out. A few other recipes called for more lemon juice – sometimes as much as 6 tablespoons – to 1 cup of powdered sugar, which made a much more thin, translucent glaze that coated the outside of the cake. Some recipes called for 1 cup of powdered sugar to 2 tablespoons of lemon juice for the glaze, which made a thick, white drizzle that was beautiful on the top of the cake. One thing I noticed in my research is that the thing that varied most from recipe to recipe was the glaze. My local grocery store had canned nectars that ranged from peach and apricot to coconut-pineapple, strawberry, even strawberry-banana. With that being said, I think you could use other juices or nectars if you desire. Regardless, it makes for a supermoist lemon cake that everyone who has tasted it loved. I like the novelty of the apricot nectar, but didn’t really find it to have much apricot flavor. The lemon is the real star in this recipe. I even made it without the extra sugar and much preferred the version with it. I think the lemon helps to offset the sweetness. I was worried that the additional sugar might make the cake too sweet, but I found it quite pleasant. All called for the addition of extra sugar that ranged between 1/4 to 1/2 cup. I found two or three variations of the recipe and they were all pretty consistent. The cake is made with a lemon cake mix and, much like my Pineapple Juice Cake, it’s mixed with eggs, vegetable oil and apricot nectar (in place of the pineapple juice). Choose from a variety of canned nectars, from peach and apricot to coconut-pineapple, strawberry or even strawberry-banana. I’ve tested it extensively after folks reported problems with that recipe and it seems that the amount of oil in the recipe is the culprit. So, as much as I love Duncan Hines mixes, I have to recommend another brand for this recipe. The crazy thing about it is that when I tested this recipe with a Duncan Hines mix, the middle fell every single time, much like it does when folks use Duncan Hines cake mixes with that Pineapple Juice Cake recipe. I read a post on a site that said Duncan Hines originally introduced the recipe when it launched lemon cake mix years ago, but I can’t verify that. So I set out to find this apricot nectar deliciousness in my collection of old cookbooks. I mentioned it to my own mother, who said she, in fact, remembered my grandmother making one. After I posted my Pineapple Juice Cake a few years back, I had tons of comments, messages and emails from folks saying that it reminded them of an apricot nectar cake their mother or grandmother used to make.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |