2 3/4 c. flour
2 1/2 tsp. baking powder
1 3/4 c. sugar
1 1/4 c. nonfat milk
3/4 c. Apricot Puree (replaces 1/2 c. shortening)
2 eggs, beaten
1 1/2 tsp. vanilla
9 tbsp. raspberry or strawberry preserves (optional filling)
Apricot-Brandy Glaze (optional)
8 lg. strawberries, sliced thin

Sift flour, baking powder and sugar in mixing bowl. Stir to blend. Add nonfat milk, Apricot Puree, eggs and vanilla. Stir until ingredients are blended. Pour batter into two 8-inch round cake pans sprayed with non-stick vegetable spray. Bake at 375 degrees 25 to 30 minutes or until cake tests done in center. Let cake cool in pan 5 minutes. Remove cake from pan and cool on rack.

If glazed layer cake is desired, split each cake in half horizontally. Assemble layers, spreading 3 tablespoons raspberry preserves between each layer. Brush enough Apricot-Brandy Glaze on cake top to cover. Arrange strawberry slices in petal-like pattern on top. Brush remaining Apricot-Brandy Glaze on strawberries and sides of cake. Makes 12 double-layered servings, or 24 single-layer cake pieces.

APRICOT PUREE:

1 c. dried apricots
6 tbsp. water
1 tsp. vanilla

Puree apricots, water and vanilla in blender or food processor. Makes about 3/4 cup.

APRICOT-BRANDY GLAZE:

1 1/2 tsp. cornstarch
1 tbsp. sugar
1/2 c. apricot nectar
1 1/2 tsp. apricot brandy

Stir together cornstarch and sugar. Blend in apricot nectar. Heat to boiling, stirring constantly. Stir in apricot brandy. Makes 1/2 cup.