Weekend Cooking: GF Apricot Nectar Cake

I’m taking part in Weekend Cooking, hosted by Beth Fish Reads. Such fun, as I have a brand new cake I’m enjoying. I adapted this from an old recipe I got from a woman in my church when I was a young homemaker. Got a hankering for it, and found I could still make it gluten-free and dairy-free, thanks to Betty Crocker. Thank you, Betty!

Gluten-Free Apricot Nectar Cake

Ingredients:
1 box Betty Crocker Gluten-Free Vanilla Cake mix

¼ cup sugar

½ – 1 Tablespoon dried lemon peel.

½ cup vegetable oil (I use safflower or canola)

¾ cup apricot nectar

4 eggs

1 cup (approx.) confectioners’ sugar

2 Tablespoons lemon juice

Preheat oven to 325 degrees F. Grease and flour a tube pan.

Combine sugar and dried lemon peel with cake mix. Add vegetable oil and apricot nectar, and beat with electric mixer for about 2 minutes. Add eggs two at a time, beating for one minute with each addition. Pour batter into pan.

Bake for 55 minutes, or until edges coming away from pan. Top will be brown. Let cool for 15 minutes before trying to invert onto plate.

In a small bowl, mix lemon juice with confectioners sugar until thick but able to drizzle over warm cake.

Great with a cup of hot tea!

Blessings,
CurtissAnn

6 thoughts on “Weekend Cooking: GF Apricot Nectar Cake

  1. Wow — go BC! I didn’t know they made gluten-free mixes. I must pass this along to my friends who must avoid gluten. I’m always looking for baked goods I can make for them. So funny that we both posted gluten-free this week!

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  2. I have a similar recipe that we all love – think it came from a Junior League cookbook. It’s good to know that BC makes gluten-free cake mixes!

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  3. This cake sounds delicious. I didn’t know Betty Crocker made gluten-free cake mixes. I’m going to have to look for them. I’m glad you participated in Weekend Cooking. Otherwise I may not have found your blog.

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