Lemon Apricot Cake


Serves: 5
Total Calories: 476

Ingredients

3 eggs
1/3 cup canola oil
1 can apricot nectar
1 package yellow cake mix (pudding in mix)
-----------------------
Icing:
1/4 cup butter or margarine
2 1/2 cups sifted confectioners' sugar
1/4 cup lemon juice
1/8 teaspoon grated lemon rind (optional)

Directions:

Heat oven to 350°. Combine all ingredients in large bowl and beat at medium speed for 2 minutes. Bake in greased and floured 10-inch tube pan for 40-45 minutes. Cool right side up for 20-25 minutes before removing from pan. Spread icing while still warm.

Icing:
Blend until smooth and spread over cooled cake.

Nutritional Facts:

Serves: 5
Total Calories: 476
Calories from Fat: 224

This Lemon Apricot Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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