With Easter right around the corner, I have begun to look for new and different recipes to place on the Easter table this year. A sweet friend, Jerry McGraw, who is so kind to share recipes with me gave me a recipe that is written in her mom’s handwriting and that her mom made when Duncan Hines Cake mixes were just coming onto the shelves of the grocery store. This one caught my eye and sound delicious. Am making it for Easter. Not only will it be so beautiful on the table, it will be a refreshing new addition to our dinner.
Makes a 10″ tube cake
1 DuncanHines cherry supreme cake mix (all I could find was a cherry chip cake mix)
1/2 cup sugar
1 cup apricot nectar
1/2 cup crisco oil
4 eggs
In a large bowl, blend all ingredients except eggs; beat at medium speed for 1 min. Add eggs one at a time beating well after each. Spread batter in greased and floured tube pan. Bake at 350 for about 45 min or until cake tests done. Cool upright 15 min and then invert onto serving plate.
Glaze: Blend 1 cup powdered sugar and 2 tables juice from maraschino cherries. Pour over warm cake.
Chocolate Castles 