Unmold onto a rack then place on a cake stand with dome. In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract beat on low for 30 seconds. Just before the cake is finished baking prepare the glaze with the 1/3 cup apricot nectar and 1/3 cup sugar, mixing well in a small saucepan and bring to the boil. Bake for about 1 hour or until a cake tester comes out clean when inserted into the center of the cake. Spoon into the prepared cake pan, smoothing the top. Fold in the egg whites gently but thoroughly. Beat, on low, into the creamed mixture until thoroughly incorporated. In another bowl measure out the flour, baking powder and salt. Then beat in 1 cup of the apricot nectar, the lemon rind and vanilla. In the bowl of a stand mixer fitted with the paddle attachment cream the butter with 2 cups sugar. In a medium-size bowl, whip the whites until stiff but not dry. Whites whip better if at room temperature. Separate the eggs, putting the yolks in a bowl to use later and the whites to rest at room temperature for about 10 minutes before you prepare the cake batter. Prepare the cake pan with Pam cake spray (with flour) or with softened butter and lightly dust with flour. Generously butter the pan and lightly flour it or use a cake spray with flour. ingredients Cake 1 (18 1/4 ounce) box orange cake mix 4 cup oil 4 cup apricot nectar 2 tablespoons vanilla butternut flavoring 2 tablespoons lemon. Use a 12-cup tube or Bundt pan, which measures 9 ½ inches to 10 inches round. Let it cool for one hour in the pan before removing. Thanks for tuning into Cookmas 2020 where every day in December I will be posting a cooking recipe I will be sharing a variety of delicious recipes from eas. In a small bowl, whisk together the flour and baking powder. In a medium bowl, mix together the eggs, sugar, vanilla, orange juice and zest, oil and sour cream. Once the cake is done it’s swathed in an apricot nectar and sugar glaze that you pour over the warm cake while still in the pan. Grease with shortening and then dust with flour a 2 ½ quart bundt cake pan. The juice is not as thick as I remember it, but nonetheless adds to the flavor profile of this cake. You can find pure apricot nectar made by the Belgium juice maker, Loóza, available at Whole Foods in the juice aisle.

Its key ingredient, apricot nectar, is not easily found in stores, most of what’s available being too diluted with water or mixed with other fruit purees. It’s one of those old recipes that I came across years ago, down-home baking at its best. The batter is rich with butter and egg yolks, enriched with apricot nectar, lemon zest and whipped whites that give it such a light texture. This wonderful cake comes close to being the cake or your dreams, a fine textured confection that’s a cross between a pound cake and a light sponge cake.

Orange apricot nectar bundt cake