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Apricot Nectar Cake II
Ingredients:
1 (18.25 ounce) package yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored gelatin mix
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.
Category :
Cakes
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Food Recipes Of The Day
Bourbon Pecan Pumpkin Pie
Ingredients:
3 large , Eggs Lightly Beaten
1 can(s) , Pumpkin
3/4 cup(s) , Brown Sugar
1 1/2 cup(s) , Half and Half
3 tablespoon(s) , Bourbon
1 teaspoon(s) , Cinnamon
1/2 teaspoon(s) , Ground Ginger
1/4 teaspoon(s) , Salt
2 tablespoon(s) , Butter
1/4 cup(s) , Brown Sugar
1 cup(s) , Pecans Halves
1/4 cup(s) , Bourbon
1 whole , Premade Pie Shell
Directions :
Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt, mix well. Pour mixture into the pie shell, bake at 425 for 10 minutes. Reduce heat to 350, and bake an additional 45 minutes or until set. Set aside to cool.
Combine butter and 1/4 cup brown sugar in a saucepan, cook over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.
Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil), remove from heat, ignite, and pour over pie. Serve pie when flames die down.
Category :
Dessert |
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