---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cakes
       Yield: 12 servings
            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 eggs,
            -at room temperature
       2 tb Freshly sqeezed lemon juice
       1 c  Confectioner’s sugar
   1. Heat oven to 350 degrees.  Spray the interior of a 10-inch bundt pan
   once lightly with the vegetable oil spray. 2. Puree the apricot halves to a
   smooth consistency in a food processor or blender. (There should be about 3
   rounded tablsepoons.)  In a bowl, stir gotether the flour, poppy seeds,
   baking powder and salt until well-combined. 3. Transfer the apricot puree
   to a large mixing bowl.  Turn mixer to medium-high and gradually add 3/4
   cup of the granulated sugar, producing a thick, pale mixture that resembles
   beaten egg yolk.  Turn miser to low and add 1/4 cup water and the vanilla.
   Gradually add the flour mixture, continuing to beat until incorporated. 4.
   Using clean beaters, beat the egg whites at medium-high speed until thick.
   Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form
   and meringue looks glossy. 5. Stir 1/3 of the meringue mixture into the
     batter to lighten it, then fold in the remainder. Place in the oven &
   until a tester comes out clean and the center of the cake springs back to
   the touch, about 25 minutes. Transfer to a rack and cool for 30-40 minutes.
   6.  In a small bowl, make a glaze by whisking together the lemon juice &
   confectioners' sugar.  Set aside for 5 minutes.  Remove cake from the pan,
   place on the rack over a pan and spoon glaze over cake.  If desired,
   garnish each serving with sliced apricots.