Cookbook 2010: Mauricio Barreto

Grammy’s Lemon Jell-O Cake


  • 1 box Duncan Hines (or another brand) lemon cake mix
  • 1 box lemon Jell-O (not pudding mix)
  • ¾ cup apricot nectar
  • ¾ cup Wesson oil
  • 4 eggs

  • Glaze:
  • 2 cups confectioner's sugar
  • 1 orange peel grated
  • 1 cup shredded coconut
  • 3 to 4 tablespoon apricot nectar
  • Or pecan praline liqueur (this is optional)


In a mixing bowl, combine flour, sugar, salt, and dissolved yeast. In a saucepan, heat butter, orange rind, and milk. Make sure the mixture is warm, not hot; heat kills yeast! Add to dry mixture. Mix on slow and add eggs (one at a time). When mixed, form it into a bowl and throw it onto a floured board. Knead for 5-7 minutes. Let rest for 10 minutes. Roll out onto large oblong. Melt 4 tbsp. butter, pour on the dough, and spread with nut filling. Fold in half and form into a rectangle with your hand's pinch edges. Let rise for 3 hours. Bake at 350 degrees for 30-40 minutes until brown all over. Frost and decorate with cherries and nuts.

For frosting: 
Mix cream, butter, and sugar and beat in cream and vanilla. Gradually add the remaining sugar and add more cream until it comes like frosting.

For nut filling:
Grind cherries (without liquid). Add pecans and mix with melted butter and sugar. Add more orange rind if you like.