Ingredients
1 (18.25 ounce) package yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Apricot leather sheet — dissolve for amardine drink, pastry filling
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Apricot leather sheet — dissolve for amardine drink, pastry filling
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
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preheat oven to 350 degrees f (175 degrees c). grease one 10 inch tube or bundt pan. mix the cake mix, eggs, vegetable oil, and apricot nectar together. dissolve the gelatin in the hot water and add to cake batter. mix well and pour the batter into the prepared pan. bake at 350 degrees f (175 degrees c) for 45 to 60 minutes. invert cake onto a plate and cool for several minutes. pour glaze over cake while it is still warm. to make glaze: combine the confectioner's sugar and the lemon juice. use immediately to pour over still warm cake.