Lemon Apricot Cake

(from Thelma Button)

Yes, well, I’m realizing there are ten recipes with chocolate in them (!!!) in our collection, so I thought a non-chocolate while still delish cake could be fun. Besides, this cake is easy, and everyone loves it, whether for after dinner or for brunch.

I learned of this recipe in my working days at Citizens Fidelity Bank (Now PNC Bank). We had a darling teller who worked in our branch at the time named Jan Button. Well named, she was and still is cute as a button. Her Mother, Thelma, was delightful one night, inviting our crew to come for dinner at Christmas time. Their home is beautiful and the whole evening was magical.

This recipe is the cake she served. I was so taken aback by how delicious it was, surprising in many ways. I was more excited to learn I could reproduce it, pleasing many guests who later came our way.

Ingredients:
For the cake:
1 box Lemon Supreme Cake Mix (Duncan Hines)
1 small box Lemon Jello
¾ cup vegetable oil
1 teaspoon lemon flavoring
5 eggs
1 cup of apricot nectar

For the icing:
1 cup confectioner’s sugar
Juice from 1-2 lemons, to taste
Dash of salt

Directions:
For the cake:

• Grease a bundt cake pan.

• Throw all ingredients into a large mixing bowl. Beat for five minutes on high speed.

• Pour into pan and bake at 325 degrees for one hour.

• Set out on a cooling rack.

• Remove cake onto a platter.

• Drizzle with icing. Slice when ready!

For the icing:

• While cake is cooling, mix together 1 cup of confectioner’s sugar, the juice of 1-2 lemons, to taste, and a dash of salt.