Apricot Cake

12
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"Easy recipe with just three ingredients; four ingredients optional."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (85.5 g)
  • Calories 46.1
  • Total Fat - 1.5 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 52.1 mg
  • Sodium - 20.6 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.2 g
  • Protein - 2.2 g
  • Calcium - 19.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 25.8 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 350 degrees Fahrenheit.

Step 2

In a large bowl, pour in the lemon cake mix.

Step 3

Pour the apricots, juice and all, in a small bowl and chop them up. Add the 3 eggs and mix it all together.

Step 4

Add the mixture to the lemon cake mix and mix well. Set it aside.

Step 5

Grease and flour a 9 x 13 inch cake pan. Pour in the cake mix and cook for 30 to 35 minutes or until a fork poked into the center comes out clean.

Step 6

If desired, top with apricot preserves while cake is warm.

Tips & Variations


No special items needed.

Related

Tis

I did have my doubts as to how this cake would turn out, having so few ingredients. But it turned out really well, I used a vanilla cake mix and added a 1/2 teaspoon of lemon rind to the mix. I did have to weigh out the cake mix and used 1 1/2 tins of apricots ~ as the weight of the cake/apricots did not coincide with the weights here .... no problem's, it all worked well, so I must have done something right! The cake did turn out really well, although very subtle in taste and when completely cooled was very moist, but overnight settled and gave the cake a great texture. I iced my cake with a cream cheese icing (using some apricot) juice and topped with some dehydrated tangerines. This was a really nice cake to make, and cake be made with ingredients from the pantry. I am going to try this with a different fruit next time, as I think this would suit any canned fruit.

review by:
(19 Oct 2019)