Apricot Nectar Cake

Old fashioned apricot nectar pound cake is an easy, delicious, moist cake made with apricot nectar, sour cream, and real butter topped with a simple glaze.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 297kcal

Author Anne Clark

Equipment

Bundt pan
Electric mixer
large mixing bowl
measuring cup(s)
measuring spoons
wire rack (for cooling cake)

Ingredients

CAKE INGREDIENTS

1 box Yellow cake mix
1 stick Butter, softened
½ cup Sugar
8 oz Sour Cream
4 Eggs
¼ cup Apricot nectar
1 tablespoon Vanilla extract

GLAZE INGREDIENTS

2 cups Confectioners sugar
2-4 tablespoon water, lemon juice, or apricot nectar I prefer lemon juice for a sweet & tart glaze

Instructions

CAKE DIRECTIONS

Preheat oven to 350F. Grease and flour bundt pan (or use something like Baker's Joy).
Place all the cake ingredients into a large mixing bowl and mix with your electric mixture on low speed for 1 minute. Scrape down sides of bowl and mix on medium speed for another 2 minutes.
Pour cake batter evenly into prepared cake pan. Bake at 350 for about 40 minutes or until toothpick inserted comes out clean.
Cool cake in pan for 15 minutes, then transfer to a wire rack to completely cool. After the cake completely cools, place it on a cake platter and add the glaze.

GLAZE DIRECTIONS

Mix 2 cups confectioners sugar and 2-4 tablespoons of water, lemon juice, or apricot nectar in a small bowl with a whisk. Note: start with 2 tablespoon of liquid and slow add more if needed. It may take more liquid to get the desired consistency for the glaze. The glaze should flow smoothly; not too thin and not too thick. I like to compare to the consistency of honey.

Notes

If desired, add a simple glaze of 2 cups confectioners sugar and 2-4 tablespoons of water, lemon juice, or apricot nectar. Note: it may take more liquid to get the desired consistency for the glaze. The glaze should flow smoothly; not too thin and not too thick. I like to compare it to the consistency of honey.
Be sure to grease and flour the bundt pan; non-stick spray that contains only oil will not prevent the cake from sticking.
To ensure the cake bakes and rises evenly, after you've poured the cake batter into the cake pan, gently tap and rotate the cake pan on the countertop to remove any air bubbles that may have formed. Use a spoon or spatula to make sure the batter is level.
Make the cake the day before you plan to serve it. The cake will be even more flavorful and moist the next day!

Nutrition