It's probably inevitable that I love apricots and anything made with them. Growing up in a town that proclaimed itself the Apricot Capital of the World means I grew up surrounded by the golden fruit. I even survived a few days working in an apricot cutting yard! Sadly, the apricots aren't as plentiful as they were during my youth; less demand for the canned product, high labor costs, the demand for almonds, and urban growth has pushed many of the apricot orchards out. Supplies are limited so when the first varieties of the fruit begin arriving at the local fruit stands I make sure to grab some! A bite of a fresh apricot always takes me back in time, to a simpler time. Ah, the memories!
|A cup and saucer makes the perfect cake pedestal for a mini-bundt or cupcake!|
|I enjoyed some cake, iced tea and my latest book in the courtyard.|
Apricot Nectar Cake
1 box yellow cake mix
1 3 oz. pkg. lemon jello
¾ cup salad oil
¾ cup apricot nectar
4 eggs, separated
2 teaspoons lemon extract
Combine cake mix, jello, oil and nectar in bowl and blend well. Add the yolks, one at a time, beating well after each addition. Add the lemon extract. Beat the egg whites until they hold their peaks and fold in. Bake in greased bundt pan for 50-60 minutes at 350º (20-30 minutes if using mini-bundt pan).