My momma, Elizabeth Lewis McReynolds, use to make this apricot nectar cake, and she was a wonderful cook. She loved baking and cooking. I would consider her quite an expert in the kitchen. The house smelled delicious when my brother Johnny and I would come home from school. We could smell the cake baking just as we slammed the back screen door and yelled, “Momma, we are home from school!” We could almost taste it as we got closer to the kitchen.
We loved Momma with all of our hearts. We miss those smells coming from the big, old kitchen every day, and we miss Momma, too.
Momma’s Apricot Nectar Cake
By Carole McReynolds Davis
1 box lemon cake mix
3/4 c. Wesson oil
3/4 c. apricot nectar
3 tsp. lemon extract
Separate four eggs. Put the yolks and all the above ingredients together. Beat for one minute on low speed then for five minutes on high speed. Fold in the egg whites. Bake in a greased tube pan lined with wax paper at 325 degrees for an hour. Take out and leave in pan five minutes. Remove and pour one box powdered sugar and 1/2 cup of orange juice or apricot nector and lemon rind over the cake. Poke holes in the top of the cake with a toothpick and let it run through.