My baking buddy at work, Jeff, and I keep the creative department well fed and sugared up to get that creativity flowing. I'm constantly asking him for recipes of the various treats he brings in and some of my favorite recipes of his come in the form of cake. Everything from a very potent rum cake, to sweet potato cake to my absolute favorite—the apricot nectar cake. He brought it in today, and it disappeared in a flash. It's a delicious, tangy cake that's very simple to make. Enjoy!
Apricot Nectar Cake
One package lemon cake mix
1/2 cup granulated sugar
3/4 cup salad oil
1 cup apricot nectar
Juice of one lemon
1 cup powdered sugar
Preheat oven to 325 degrees. Mix together the cake mix, granulated sugar, salad oil and apricot nectar until just blended. Add the eggs one at a time, beating well after each addition. Pour batter into a well-greased bundt pan and bake for one hour.
Remove from oven and cool on a wire rack for 15 minutes before removing from pan. Invert onto a plate (it helps if it has a rim or lip because the frosting will run).
Using a fork poke holes in the cake to allow the frosting to penetrate. Strain any pulp from the juice and mix the juice and powdered sugar until smooth. While the cake is still warm spoon the frosting over the cake a little at a time, using the back of the spoon to press lightly into the cake.