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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Apricot Cake Recipe

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This recipe for Apricot Cake is from Pavloff Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Deluxe Yellow Cake Mix (not pudding)
1 package lemon jello
2 TBL lemon extract
4 eggs separated
3/4 cup Wesson oil (vegetable oil)
3/4 cup Apricot nectar

Glaze
2 cups confectioner sugar
juice of 2 lemons
Directions:
Directions:
Use a bundt pan to make cake. Grease and flour.

Mix all ingredients together, except egg white. Beat egg whites separately until light and fluffy. Fold egg whites into rest of batter.

Bake 1 hour at 325 degrees

While cake is hot, poke holes over entire cake. Pour on cake while warm.

 

 

 

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