Serves 16-20

4 eggs, separated

2 sticks (1 cup) butter, softened

2- 1/3 cups sugar, divided

1-1/3 cups apricot nectar, divided

Grated rind of 1 lemon

1-1/2 teaspoons vanilla extract

2-1/2 cups plus 1 tablespoon flour

2-1/2 teaspoons baking powder

¼ teaspoon salt

Beategg whites until stiff.  Set aside.  In a large bowl, cream butter with 2 cups sugar.  Beat in egg yolks.  Then beat in 1 xup apricot nectar, lemon rind, and vanilla.   In another bowl, stir tighter flour, baking powder, and salt.  Beat into the creamed mixture, then fold in egg whites, gently but thoroughly.  Turn batter into greased and floured angel food or tube cake pan.  Bake at 350 degrees for 1 to 1-1/4 hours, or until toothpick inserted in center comes out cleans. 

Just before cake finishes baking, heat remaining 1/3 cup sugar with remaining 1/3 cup apricot nectar, just to a boil (stir to dissolve sugar).  When cake is done, transfer to rack and slowly pour hot apricot syrup over all.  Let cake remain in pan until cool.  Sharon McClatchey