Cakes and Frostings

Apricot Nectar Cake

  • 1 packages Yellow cake mix
  • 5 tablespoons Flour
  • 3/4 cup Oil
  • 1 package Lemon Jello
  • 12 ounces Apricot nectar
  • 4 Egg yolks
  • 1 teaspoon Lemon extract
  • 4 Egg whites

    • Put all ingredients except the egg whites in a large bowl and mix well. Beat the egg whites until stiff then fold intothe mixture. Pour into a greased and floured bundt pan and bake at 350 degreesfor 45 minutes or until the cake tests done. Cool cake for 10 minutes then remove from pan.

    ICING:

    To 1 1/2 cups powdered sugar, add the juice of one lemon or enough to make the mixture right for spreading. Put the icing on while the cake is still warm.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Kennon of Bedford, Texas. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!