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 & bake
  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.