Nectar Kake

Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A sweet cake that can easily re-invented by changing the flavors of the ingredients around. From the recipe file of Bestemor Movig (Grandmother Movick). Serve with vanilla ice cream or fruit, and mint springs.

By Linda Thrasher

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Recipe Summary

Servings:
14
Yield:
1 tube cake
Nutrition Info
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Grease a tube pan.

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  • In a large bowl, mix dry cake mix and gelatin. Add apricot nectar and oil, mixing well. Beat in eggs, one at a time. Stir in vanilla and lemon flavoring. Pour batter into greased tube pan.

  • Bake for 55 minutes. Cool.

  • Mix lemon juice and confectioners' sugar. Pour glaze over cooled cake. Dust with powered sugar.

Nutrition Facts

Per Serving:
359 calories; protein 4.1g; carbohydrates 47.7g; fat 17.5g; cholesterol 53.9mg; sodium 296.1mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
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naples34102
Rating: 2 stars
03/26/2010
Let me begin my review by stating that I prepared the recipe exactly as written so it is totally based on the recipe and not on any tweaking. As I mixed the batter up it smelled strange. As it baked it smelled no differently - but I kept my fingers crossed while thinking "I'll bet it's the Jell-0." I plowed on glazing the little egg cakes I made decorating them and then I took a bite - and it tasted exactly like it smelled. It was acrid and artificial tasting almost chemical-y. I had a vague memory of some medicine I had as a child. Maybe it's just that I don't care for Jello-o in cake batter but it...was...not...good. Very off tasting. Unfortunately. Read More
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