Light veg. oil spray
      5    Apricot halves (from 8 1/4

           -  oz. can)
      1 c  Cake flour, sifted

      2 tb Poppy Seeds

      1 ts Baking Powder

    1/4 ts Salt

      1 c  Granulated sugar

           Whites of 5 large eggs at
           - room temperature
      2 tb Fresh squeezed lemon juice

      1 c  Confectioner's sugar

  1.  Heat oven to 350 degrees.  Spray the interior of a 10" bundt pan

  once lightly with the vegetable oil spray. 2. Puree the apricot
  halves to a smooth consistency in a food processor or blender.
  (Should yeild about 3 rounded Tbs.)  in a bowl, stir together the
  flour, poppy seeds, baking powder and salt until well combined. 3.
  Transfer the apricot puree to a large mixing bowl.  Turn the mixer to
  med.-high and graduall ad 3/4 cup of the granulated sugar, producing
  a thick, pale mixture that resembles beaten egg yolk.  Turn the mixer
  to low and add 1/4 cup of water and vanilla. Gradually add the flour
  mixture, continuing to beat until incorporated. 4. Using clean
  beaters, beat the egg whates at medium-high speed until thick.
  Gradually add the remaining 1/4 cup of sugar, beating until stiff
  peaks form and the meringue looks glossy. 5. Stir 1/3 of the meringue
  mixture into the batter to lighten it, then fold in the remainder.
  Pour batter into bundt pan.  Place in the oven and bake until a
  tester comes out clean and the center of the cake springs back to the
  touch. (about 25 min.) Transfer to a rack and cool for 30 to 40
  minutes. 6. In a small bowl, make a glaze by whisking together the
  lemon juice and confectioner's sugar. Set aside for 5 min.  Remove
  cake from the pan, place on rack over pan and spoon glaze over cake.
  If desired, garnish each serving with sliced apricots.
  [0.4 gram of fat/serving]
  from "Just Desserts: secret to fat-free-eating lies in substitution"
  Chicago Tribune Magazine,  April 25, 1993.
  posted by Bud Cloyd