Ingredients
- 10 bundt (pan)
- 5 apricot (halves)
- 5 whites of eggs
- 3 rounded tablsepoons
- 3/8 meringue mixture the batter to lighten it (into)
- 1 c granulated sugar
- 1 c confectioners sugar
- 3/4 cup granulated sugar
- 1 c sifted flour
- 1/4 cup water
- 1/4 cup sugar
- 2 tb sqeezed lemon juice (freshly)
- 2 tb poppy seeds
- 1 ts baking powder
- 1 ts vanilla extract
- 1/4 ts salt
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.
