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Apricot Nectar Cake (D)
Source: Bon Appetit, December, 1999
Serves: 12

6 tbsp. margarine
6 15.25-ounce cans whole, peeled apricots, drain well and pit
2/3 cup chopped dried apricots
1/2 cup sugar
2 tsp. grated lemon peel
1/2 cup apricot nectar

4 large eggs, separated
1/2 cup vegetable oil
1/2 cup apricot nectar
1 18-oz. package yellow cake mix
1 tsp. grated lemon peel

3 cups non-dairy whipped topping, or more if needed
1 cup sliced almonds, lightly toasted

Make Filling:
Melt margarine in a large saucepan over medium high heat. Add the remaining filling ingredients. Bring to a boil. Reduce heat to medium and cook until thick and reduced to 4 cups, about 30 minutes.

Make Cake:
Preheat the oven to 325°F.

Grease and flour a 10" in diameter springform pan. 

Beat the yolks, oil and nectar in a large bowl until thick, about 4 minutes.

Beat in the cake mix and peel.

Beat whites in a large bowl until stiff but not dry.

Fold into the batter in two additions. Transfer batter to the pan.

Bake the cake until a tester inserted into the center comes out clean, about 45 minutes. Cool in the pan on a rack. Release the pan sides.

Cut the cake in half horizontally. Remove the top layer. Place the bottom layer on a platter. Spread with 1-1/2 cups of the filling.

Top with the second layer, cut side down; press slightly. Spread 1-1/2 cups of the filling over the top, reserving the remaining filling for another use.

Spread the nondairy topping thickly over the sides of the cake and then over the top edge of cake to form a 1" border. Press almonds onto the sides. Chill at lest 1 hour and up to 6 hours before serving.

Posted by Sheryl Donner

Nutritional Info Per Serving: 530 Calories (kcal); 31g Total Fat; (51% calories from fat); 7g Protein; 58g Carbohydrate; 63mg Cholesterol; 375mg Sodium