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
- 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.
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.