Favorite Apricot Nectar Cake
Cake:
1 pkg (18.25 oz) plain yellow cake mix
1 pkg (3 oz) lemon gelatin
¾ cup canned apricot nectar
¾ cup vegetable oil
grated zest of a lemon (1 teaspoon)
4 large eggs
Glaze:
¾ cup confectioners’ sugar, sifted
2 tablespoons fresh lemon juice
4 tablespoons canned apricot nectar
Place rack in center of the oven and preheat to 325°. Lightly spray a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set pan aside.
Place yellow cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop, scrape down the sides of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 to 3 minutes more, scraping down the sides again, if needed. The batter should be thick and smooth. Pour the batter into the prepared pan. Place the pan into oven.
Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40 to 42 minutes. Remove pan from oven and place on a wire rack to cool for ten minutes.
Prepare the glaze. Combine the sugar, lemon juice, and apricot nectar in a small saucepan and heat over medium-low heat, stirring, until the sugar has dissolved, 3 to 4 minutes.
Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. While the cake is still warm, poke holes in the top with a long wooden skewer. Spoon the glaze onto the cake so it seeps down into the holes. Let the cake cool before slicing.
Store cake, covered in plastic wrap or under a glass cake dome, at room temperature for up to one week.
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