Cream 1/2 cup buttermilk with 1 cup sugar and part of 1 well-beaten egg, having set aside 1/2 of the white to brush the top of the batter to make the topping adhere. Beat to incorporate the egg. Then combine the liquids.

3/4 c. sour milk
1/2 lemon juice and grated rind
1/2 tsp. vanilla

Add alternately with the mixed and sifted dry ingredients.

2 1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt

Spread half the dough in a buttered cake pan and top with 1/2 pound apricots, which have been prepared by being brought slowly to a boil in cold water to cover and boiling gently for 5 minutes, or until just tender. Cool and drain.

Cover with remaining cake batter. Brush the top with reserved portion of egg whites, then prepare the topping by blending 1/2 orange, grated rind only, with 1/4 cup sugar. Sprinkle over top of cake batter. Top with 1/4 cup finely chopped nut meats. Bake in a 350 degree oven for 45 minutes. Cool and cut into bars as diamonds.