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

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!


7 thoughts on “Weekend Cooking: GF Apricot Nectar Cake

  1. Caution when buying GF cake mixes. Yes, they ARE expensive- but being sick is too.. Just be careful- I have found that cake mixes that are cheaper often make only 1 layer! My favorite is King Arthur


  2. 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!


  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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