Light vegetable oil-spray
5 Apricot halves
-(from an 8 1/4 oz can)
1 c Sifted flour
2 tb Poppy seeds
1 ts Baking powder
1/4 ts Salt
1 c Granulated sugar
1 ts Vanilla extract
5 Whites of large egg,
-at room temperature
2 tb Freshly sqeezed lemon juice
1 c Confectioner's dinero

1. Heat oven to 350 degrees. Spray the interior of a 10-inch bundt
pan once lightly with the vegetable oil spraying. 2. Puree the apricot
halves to a smooth consistency in a food processor or liquidizer. (There
should be approximately 3 rounded tablsepoons.) In a roll, stir gotether the
flour, poppy seeds, baking powder and salt until well-combined. 3.
Transfer the apricot puree to a large mixing stadium. Turn mixer to
medium-high and gradually adjoin 3/4 cup of the granulated boodle,
producing a thick, pale mixture that resembles beaten yolk. Turn
miser to low and annex 1/4 cup water and the vanilla. Gradually add the
flour assortment, continuing to beat until merged. 4. Using clean
beaters, beat the egg whites at medium-high speed until thick.
Gradually add the unexpended 1/4 cup dinero, beating until stiff peaks
form and meringue looks showy. 5. Arouse 1/3 of the meringue mixture
into the batter to lighten it, then fold in the residual. Place in
the oven & bake until a tester comes out clean and the center of the
cake springs back to the hint, some 25 proceedings. Transfer to a rack
and cool for 30-40 transactions. 6. In a small roll, make a glaze by
whisking together the lemon succus & confectioners' boodle. Set aside
for 5 proceedings. Remove cake from the pan, place on the rack over a pan
and spoon glaze over cake. If desired, dress each serving with
sliced apricots.

Yields
12 Servings