BellaBoo

We have a guild member who still cooks like it is still the 1950's. She has all the retro recipes that have been abandoned now as not good for you. She brought this cake to our potluck and it was a big hit. She served fresh diced fruit with it so it was somewhat healthy. LOL Real apricot nectar is hard to find these days.




Apricot Nectar Cake

Combine l lemon cake mix
1/2 cup sugar
1 cup apricot nectar (Kern's is the only brand in my area that is made from apricot puree)
2/3 cup oil (veg or any mild tasting oil)
Beat two minutes. then beat in 4 eggs, one at a time
Pour into a greased & floured (Baker's Joy works) tube pan
Bake l hour in a 325 degree oven or til done
Cool in pan 15 minutes and remove
Mix 1 cup powder sugar and juice of 1 lemon. Prick
cake good and pour over allowing to drizzle down sides ENJOY!!!
It's better the next day and the nexttttttt.

bluteddi

*YIKES*....... I still bake this way and I wasn't even born in the 50's yet!!

BellaBoo

I remember my grandmother seeing a casserole for the fist time at a church potluck in the 50's. She was amazed that someone would put all their scraps in a big dish and bake it up and top it with potato chips and serve it to real cooks in the church. LOL. I was in high school before I knew what a pizza tasted like. We ate from the garden and what meat was butchered or caught. We didn't have cheese in the house, it was considered too fattening but we had fresh churned butter and fresh unpasteurized milk. I may have been raised unsophisticated but I was raised organic before organic was cool.

janjj

I was also raised on a farm - raw milk, ate the cracked eggs as we sold the rest, caught chickens (didn't buy them in town), butchered our meat, made our butter by shaking in a jar, canned fruits and vegetables. Yup orgainic !

tatavw01

making it this weekend for a pool party will let you know how it comes out

tatavw01

I love this site

KyKaren1949

I make an Apricot Nectar cake but slightly different.

Ingredients<o></o>1 yellow cake mix<o></o>
1/3 cup oil<o></o>
1 box Jello lemon instant pudding<o></o>
4 eggs<o></o>
12 oz. can of Apricot Nectar 1 cup sugar<o></o>
1 stick margarine or butter<o></o>
Directions<o></o>
1. Mix cake mix with 8 ounces apricotnectar. Add the four eggs, 1/3 cup oil,and 1 box of Jello lemon instant pudding.<o></o>
2. Spray a bundt pan with cooking spray. Pour cake mixture into bundt pan. <o></o>
3. Bake at 325 degrees for approximately 55-60minutes or until cake is done; can check with a toothpick inserted into thecenter of the cake.<o></o>
4. During the last 15 minutesof baking time, pour the remaining 4 ounces of apricot nectar, 1 stickmargarine or butter, and 1 cup sugar (I cut this in ½) into a smallsaucepan. Simmer until transparent and alittle bit thickened; stirring constantly. (will burn easily)<o></o>
5. When cake is done, remove from oven. Wait about 10 minutes; then using a chopstickor similar tool, gently make holes into the top of the cake all the way down. Spoon the nectar over the cake letting theliquid bubble down into the holes and around the sides.<o></o>
6. Let cake cool about 30 minutes (until all theliquid is absorbed); then invert over a serving platter.<o></o>
<o></o>

bearisgray

I loved apricot nectar. It was a special treat.

GailG

I used to make this cake, but I don't remember adding the sugar. Will have to dig out the recipe and check. I made it in a Bundt pan.