Apricot-Nectar Cake

This recipe came from my Grandmother. I know this because it says so on the little recipe card I've been using for many, many years. Honestly, though, I don't remember her ever making this cake. I'm sure she did. It's just that when I think of her cooking -- and she was a really good Southern cook -- I always think of her biscuits. Nobody ever made homemade biscuits the way she did. I wanted so badly to learn how. I had the flour bowl and all the other ingredients. But she didn't know how to teach anyone else how to make them. She just sort of threw ingredients into her flour bowl and out came the best tasting biscuits ever. So that recipe is lost. At least this one isn't.

This is a cake my Mother made on a regular basis. I always enjoyed making it because it's good and it tastes like it requires more effort than it does. I love to cook but sometimes time is an issue. When it is, try this. You'll love it and so will your guests.

Apricot-Nectar Cake

1/2 cup Wesson oil

1/2 cup sugar

4 eggs

1 cup Apricot Nectar

1 box Duncan Hines Lemon Supreme Cake Mix

Mix all ingredients, blending well. Pour into a tube pan. Bake at 325 degrees for one hour and 15 minutes.

Lemon Glaze

1 1/2 or 1 3/4 cup powdered sugar, sifted

juice of two lemons

Mix powdered sugar and lemon juice. The exact amount of powdered sugar depends on how much juice you get from the lemons. Remember that this is a glaze. You need to be able to pour it over the cake -- and then enjoy your super-easy cake.

Apricot Nectar Cake