Wednesday, May 27, 2015

Apricot Nectar Cake

It's that time of year again, the last weekend in May. For my hometown of Patterson, California, this means it's time for the annual Apricot Fiesta. This year marks the 45th annual rendition.  I was chosen as Miss Apricot 1975, 40 years ago!  Yikes, where has the time gone?
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!
My Mom used to get a monthly (quarterly?) baking magazine called Mailbox News. This recipe is from February 1967! It's very easy to put together, most recipes that start with a cake mix are. It's got a nice citrusy-sweet taste to it, stores well and is great to take to a gathering. Using apricot nectar means this cake can be made anytime of the year. Whipping the egg whites makes the cake not as dense as most bundt cakes. It's been a family favorite since Mom started baking it way back when!  Though the original recipe called for it to be baked in a regular-sized bundt pan I opted to make it in smaller bundt shapes (you know my obsession with specialty cake pans!) This made it much easier to pass out cake to friends and family, our empty-nest household doesn't need a whole bundt cake laying around!
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).

If desired, glaze with mixture of powdered sugar, apricot nectar and small amount of lemon juice.

Another one of my specialty pans.  Can a girl have too many cake pans?

1 comment:

  1. Thanks for the reminder about mini Bundt cakes, Julie, I, SO, need to use this idea and share with others as Rick is the only sweet eater in our empty-nest household! Love the trip down memory lane!