Recipe - Lemon-Apricot Cake

1 pack Instant lemon pudding mix
1 cup Apricot nectar
Lemon cake mix * see
Note
4 Eggs
Three fourths cup Oil
1 tablespoon Lemon juice
1 teaspoon Lemon zest

* Use a standard size cake mix, but not a pudding cake mix. See directions
for glaze at end of recipe.

1. Place pudding into bowl with apricot nectar and let set while mixing the
rest of ingredients. 2. Combine the cake mix, eggs (one at a time, beating
well after each), oil, lemon juice and lemon zest; add the pudding mixture.
Beat well with mixer and pour batter into oiled tube or bundt pan. 3. Cook
at 350 degrees for 4050 minutes. Remove from oven; take out of pan
immediately. 4. Punch holes in top with a fork and spoon glaze over top of
cake. One suggestion: mix powdered sugar, lemon juice, sour cream and
margarine to a thin pourable consistency. May also substitute apricot
nectar for the lemon juice.

Apricot Lemon Glaze: Mix One fourth cup lemon juice, One fourth cup apricot nectar, and
1One half cups powdered sugar until smooth.

Recipe By : Jo Anne Merrill

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip