APRICOT LEMON CAKE - CIRCA 1962
8 1/4 ounce box lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1 /3 cup white sugar
4 eggs
GLAZE
2 cups confectioners sugar
3 tablespoons lemon juice
3 drops vegetable oil
Preheat oven to 325 F. Grease one 10-inch tube or bundt pan.
Combine cake mix, white sugar, 3/4 cup vegetable oil, apricot nectar
together. Beat in eggs one at a time, mixing well after each addition.
Pour batter into prepared pan. Bake at 325 F for 1 hour.
Let the cake cool in pan 10 minutes then invert onto a serving dish and pour
glaze over cake while until warm.
GLAZE
Combine confectioners' sugar, lemon juice and 3 drops of oil, mixing until
smooth. Use
immediately to pour over warm cake.
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