Tuesday, September 10, 2013

A Summery Cake

Gentle Friends over the weekend the weather here in the City climbed to a sweltering mid 80+ and I actually had to haul out a fan.  We are having our Summer now and although the temps plummeted on Sunday, back down to the high 60's and it got foggy - we can expect a few more "hot" days to come.  With all the heat I was feeling I should make a less Fallish thing and bake a more summer cake for Monday....  so to my Mom's trusty recipe binder I went and found my Great Aunt Sue's "Apricot Nectar Cake."  Aunt Sue was married to my grandmothers brother, Uncle Wilson, and live in Newport News Virginia.  Although they were married for decades they never had children and when Aunt Sue passed she left the bulk of her estate to my Mom - which in turn I inherited quite a few things from my GGgrand parents via my Aunt Sue.  She also passed to my Mom this great (and easy) recipe for a super Summer Cake.  I may have posted it before but it is worth posting again!!

My Aunt Sue was no great shakes in the kitchen, she always had domestic help in that department, she could turn her hand to baking - and - this simple cake is one of her easiest.....

Apricot Nectar Cake

Ingredients - 
1 package Duncan Hines Yellow Cake Mix
4 Large Eggs, room temperature
3/4 C Apricot Nectar
3/4 C Vegetable Oil
3tsp Lemon Extract

(at this point on the recipe card it says..) Glaze must be thick and cake warm when glazing

Directions - 
Blend all ingredients, beat fro at least 4 minutes.  Pour batter into a bundt pan (I used a tube pan and buttered and floured it before pouring in the batter)  Bake for about 55 minutes in a preheated 325 degree oven.  Let rest for about 5 minutes or more before removing from the pan.  After taking out of the pan poke holes all over the top.  (I used two skewers in two hands to cover more territory faster)


 GLAZE:  Mix juice and grated rinds of 2 lemons with 1 1/2 C Icing Sugar.  Spoon over the top of cake.

..... I usually will glaze the cake once then let this set up for about 45 minutes and then go back and reglaze so that there is a double covering of glaze....

Then let the cake cool completely and the glaze to firm up before cutting.....


That's about it for today sports fans.  Thanks again for stopping by do stop again!!  Only 6 more sleeps!!!!

Take care,
edgar

9 comments:

Steph said...

Wow this looks absolutely delicious. What a wonderful cake. Enjoy xxx

riona said...

Sounds delicious ... I love apricots.

cucki said...

Yummy :)
❤❤❤

Audrey Davis said...

Hey no fair, talk about temptation.
looks tasty need some coffee with it.
Thanks for sharing
Audrey
San Leandro, CA

Shirlee said...

Another wonderful recipe to put in my files! Thank you for sharing : ) I love apricot nectar : )

Mary said...

Looks wonderful! I haven't had this one in a long long time. Makes me want to get out mama's recipe and make one soon! Thanks for the memory...

diamondc said...

Dearest Edgar: yummy my mouth is watering and the coffee pot is a brewing.
Hugs
Catherine

Margaret said...

Looks so delicious! You'll be flying over the seas soon!

Chris said...

That is a beautiful cake!