This recipe comes from my great-grandmother Ruth so in our family it’s “Grandma Ruth’s Cake”. I imagine that she got it from the back of the cake mix box. As you’ll see it’s one of those doctored mix recipes. Apparently she always had one of these in her kitchen and my mom has many fond memories of afternoons spent in Ruth’s kitchen with a piece of this cake. Ruth’s birthday was Christmas Eve so it’s become a tradition that I make one of these for us on Christmas. This year I made two more for some other events this past weekend and got a lot of requests for the recipe so I thought I’d share it here as well.
1 package Duncan Hines Butter Recipe Golden Cake Mix
3/4 cup apricot nectar
1 stick real butter, melted
1 TBSP vanilla
Preheat oven to 325. Prepare Bundt or tube cake pan. (I like to use Crisco and then dust the pan with flour and shake out the excess.)
Sift cake mix. Add other ingredients and blend for 4 minutes on medium speed of beater.
Pour into pan and bake for 30-35 minutes at 325. Test to see if done with toothpick.
Let cool a few minutes and then invert onto plate.
This does not make a particularly pretty cake but it is very tasty. It also goes well with fruit and ice cream (or whipped cream).
If you want to be fancy or want it to look prettier you can use the following glaze:
1 1/2 cups confectioners sugar sifted
3 TBSP lemon juice
Mix well with beater and drizzle over cake.
The glaze is very good but I prefer the cake “naked”.
Regardless, it’s a very easy recipe and quite delicious.