Ingredient:
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine, softened
3 eggs
--FILLING:--
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut
--GLAZE:--
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
Direction:
In large bowl, combine first 4 ingredients. Beat as directed
on cake package. Grease and flour 12-cup bundt pan. Spoon
batter into pan. In small bowl, combine all filling
ingredients; beat until smooth. Spoon filling over batter in
pan, being careful not to let it touch sides of pan. Bake at
350 degrees for 50 to 55 minutes or until cake tests done.
Cool in pan 1/2 hour. Turn out on wire rack or serving plate
to complete cooling. Combine all glaze ingredients and stir
until smooth. Drizzle over cake. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |