We require a $45 minimum order.
Waiting for the Final Product
I get many, many calls about the missing items we usually …
Turn out the lights......the COTS are over.
We're picking the last of the Blenheim Apricots this week.Yes, there's still …
LAST CALL FOR COTS
This is the last week for Fresh Blenheim Apricots.Everything will be picked off …
Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!
In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts. Simply delicious! Everything here on the ranch is organically grown.
Apricot Nectar Cake
This cake truly is a gift from the gods!
- 1 package yellow or white cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 2 teaspoons lemon extract
- 3/4 cup apricot nectar (you can substitute apricot puree)
- 1 cup sifted powdered sugar
- Juice of 1 large lemon
Mix cake mix, eggs, oil, and nectar with electric mixer for 4 minutes. Grease and flour angel cake or bundt cake pan. Bake cake in 300 degree oven for about 1 hour (begin checking on cake at about 50 minutes). Allow cake to cool slightly before removing from pan.
Mix powdered sugar and lemon juice. Prick top of cake with fork while cake is slightly warm and pour icing over the cake. Sprinkle sifted powdered sugar over the cake just before serving.