![]() ![]() ![]() Beat frosting until no lumps remain and mixture is smooth. Make a glaze with ReaLemon juice and powdered sugar and pour on cake while hot. Bake at 350 degrees for 1 hour in a greased Bundt pan. Allow to cool completely then frost allowing the frosting to drizzle down the sides of the cake. Mix all ingredients with spoon until smooth. Pour on top of cake (still in pan) Allow to set for 10-15 minutes. The digestive and antioxidant properties offer similar benefits as well. Mango nectar, mango puree, and all varieties of mango juice are excellent substitutes for apricot nectar. Blend with mixer on low speed for 1 minute. Cool on cake rack 10 minutes then remove from pan by inverting onto your serving plate. Mangos bring a flavor combination that rewards with a great balance of sweet and sour highlights. Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Allow batter to breathe in the bowl for five minutes then pour into a greased and floured 10” tube or 12 cup Bundt pan. Blend in the eggs, oil, and lemon juice then add the mango nectar beat for 6 minutes at medium speed. Blend yellow cake mix and apricot nectar to deliver a light and elegant apricot cake with a lemon glaze. Combine the cake mix and sugar in a large mixing bowl. I drizzled my frosting on too soon actually as the cake was still slightly warm but it was one of those busy afternoons and though the slight puddling of icing seen around the base of the cake here was unintentional, it was more than adequate for scooping up with a fork those last moist sweet bites of golden brown crumbs.ġ-(18-1/2 oz.) Duncan Hines Supreme Yellow Cake Mixĭirections Preheat oven to 350. The batter pours easily into your prepared pan. You’ll want your stand mixer for this if you have one so you can put the 6 minutes beating time to better use. Allow the batter to breathe after beating. This is an easy cake to prepare: you can bake it in a Bundt pan or a 10″ tube pan and it is a one-mixing-bowl batter. The nectar doesn’t flavor the cake powerfully, but each flavor does add its own subtle change. Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside. Bake at 350 degrees for 50 minutes or until tests done. Pour batter into an ungreased 10-inch tube pan. Using an electric mixer, mix until well blended and smooth. The canned nectar, made from fruit concentrate, is available in apricot, mango and guava that I find locally. Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs. Bake for 45 to 55 minutes until center springs back when touched lightly. ![]() Spread batter in a greased and floured 10 inch tube pan. This cake is also so similar in taste to the Apricot Nectar Cake recipe found in my “Missouri to Maui” cookbook actually you can use any of these three recipes and have the same results. Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. The original recipe is found in a great collection called “Mealtimes and Memories” by Thelma L. ![]()
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