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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Bundt cake 1226g Recipe makes 1 Bundt cake) |
||
| Calories 4546 | ||
| Calories from Fat 2196 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 244.1g | 375% | |
| Saturated Fat 36.4g | 182% | |
| Monounsaturated Fat 78.1g | ||
| Polyunsaturated Fat 114.9g | ||
| Trans Fat 0.5g | ||
| Cholesterol 856mg | 285% | |
| Sodium 4077mg | 169% | |
| Potassium 1195mg | 34% | |
| Total Carbohydrate 545.5g | 181% | |
| Dietary Fiber 9.2g | 36% | |
| Sugars 354.6g | ||
| Protein 57.1g | 114% | |
Ingredients
Cake
- 4 eggs
- 3/4 cup corn oil
- 1 cup apricot, pulp
- 2 teaspoons lemon juice
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 ounce) package lemon Jell-O gelatin
Glaze
- 3 tablespoons lemon juice
- 1/3 cup powdered sugar
Directions
1
Cake:.2
Preheat oven to 350°F Grease and flour bundt pan.3
Blend all cake ingredients together.4
Bake about 1 hour.5
Cool cake about 10 minutes. Turn cake out.6
Glaze:.7
Mix glaze ingredients together.8
Drizzle glaze over cake.
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