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
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!