How To make Apricot Nectar Cake
CAKE:
1 tb All purpose flour
8 lg Egg whites
1/2 c Unsweetened applesauce
1 pk Yellow cake mix (reg size)
Without pudding in the mix 1/3 c Sugar
1 c Apricot nectar
GLAZE:
1/2 c Sugar
1/3 c Nonfat Buttermilk
2 tb Tub style reduced calorie
Margarine 1/4 ts Vanilla
Preheat oven to 350 degrees. Lightly coat a 12 cup Bundt Pan with non stick spray. Dust the pan with the 1 tablespoon of flour. Set aside.
In a large bowl beat the egg whites with an electric mixer until they are foamy. Stir in the applesauce, then stir in the cake mix and sugar. Slowly drizzle the apricot nectar into the egg white mixture while beating the mixture on a low speed. Then beat the mixture on medium speed for 5 minutes. Spread the batter in the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool the cake in the pan on a rack for 10 minutes. GLAZE In a small saucepan, stir together the sugar, buttermilk, margarine and vanilla. Bring to a boil without stirring. Reduce heat and gently boil for one minute. Invert the cake onto a serving platter and remove the pan. While the cake is still warm, use a toothpick to poke holes in it. Then pour the glaze over the cake. Cool before serving. To store - cover the cake and refrigerate. Per Serving: 277 calories, 5.7 g total fat, 1.2 g saturated fat, 0 mg cholesterol, 345 mg sodium Healthy Hometown Courtesy of Dale & Gail Shipp, Columbia Md.
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apricot nectar cheesecake recipe | no bake recipes | cheesecake recipes | AUSSIE GIRL CAN COOK
this is a huge 16 serve no bake cheesecake. recipe below for 8 serve too. really easy to make. if you love apricots youll love this. written recipes below.
serve 16
23cm round springform tin with baking paper
250g sweet biscuit crushed
125g butter melted
approx 405ml can apricot nectar
2 table sp gelatine
750g creamed cheese softened to room temp
1 cup caster sugar
2 table sp lemon juice
500ml thickened cream whipped
topping
405ml apricot nectar
2 table sp sugar
6 tea sp cornflour
large can apricot halves in juice
i would serve this cut in thin slice place on plate on its side add more cream to the top and drizzle more slivered almonds over the top...the cream helps cut throu the sweetness of the cheesecake.
serve 8
20 cm round springform tin with baking paper
155g plain sweet biscuit
75g butter melted
1/2 of a 405 ml can apricot nectar
1 table sp gelatine
375g cream cheese softened
1/2 cup caster sugar
1 table sp lemon juice
250ml thickened cream whipped
topping
1/2 of a 405ml can apricot nectar
1 table sp sugar
3 tea sp cornflour
1 large can apricot halves in juice
slice into 8 serves add a little cream to the side of slice sprinkle extra slivered almonds they really make it awesome.
Lemon Apricot Nectar Cake
1 box Duncan Hines lemon supreme cake mix
1/2 cup of sugar
4 eggs
1 cup apricot nectar
1/2 cup crisco oil
Glaze
1/4 Confectionate sugar
3 TBS lemon juice
Unbelievable Apricot Cake Recipe: Nobody Expects THIS!
Apricot cake is a delicious and easy dessert that you can make at home. Here's a recipe you can try:
Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1 cup granulated sugar
2 large eggs
1/2 cup milk
1 cup apricot juice
1/2 cup dry fruits
Instructions:
Preheat the oven to 350°F (175°C).
In a medium bowl, sift together the flour, baking powder, egg, milk and sugar. Set aside. Sprinkle it with dried fruit over the top of the cake.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10-15 minutes in the pan, then remove and cool completely on a wire rack.
Serve the apricot cake warm or at room temperature, dusted with powdered sugar if desired. Enjoy!
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One Hundred Year Old Great Grandma's Apricot Brandy Pound Cake Recipe
It’s absolutely NOT Christmas at our house without this Apricot Brandy Pound Cake on the Dessert Buffet. This recipe has been passed down from generation to generation and is still as delicious as I’m certain the very first cake every made. I remember my Grandmother baking it and then my Aunt and then me. I was finally trusted to bake the cherished family favorite. Ive been baking this Apricot Brandy Pound Cake for over 25 years. My family looks forward to each and every Christmas. I hope you’ll give it a try and make it part of your Christmas Dessert Celebration. Enjoy
Apricot Brandy Pound Cake
Combine
2 sticks soft butter and 3 c sugar. Mix well.
Add 6 eggs one at a time
Dry Ingredients:
3 c flour
1/4 t baking soda
1/2 t salt
Mix together well.
Wet ingredients:
1 c sour cream
1/2 t rum flavoring
1 t orange extract
1/4 t almond extract
1/2 t lemon extract
1 t vanilla
1/2 c Apricot Brandy
Add dry ingredients and wet ingredients to sugar and butter alternately.
Mix till just combined.
Pour into greased and very well floured bundt pan.
Bake 325 for 60 to 70 min. till toothpick comes out clean
Cool in pan for 30 min. Then gently shake sides and tip over carefully onto cooling rack.
Wrap well for the big day.
Enjoy!!
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