Combine: 1/3 c. sugar 1 c. apricot nectar 1/2 c. salad oil

Beat 2 minutes at medium speed. Then add 4 eggs, one at a time, beating after each. Pour batter in greased, floured 10 inch tube pan. Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Cool on rack, right side up 15 minutes. Remove from pan.

To glaze: Blend 1 cup powdered sugar with juice of 1 lemon; pour over top and sides of warm cake. This recipe makes 1 (10 inch) cake.