1 (16 oz.) can apricot halves
1 reg. pkg. yellow cake mix
1 sm. pkg. lemon Jello
3/4 c. salad oil
4 eggs
2 tsp. lemon extract

APRICOT GLAZE:

2 tbsp. lemon juice
2 tbsp. butter
1 1/2 tbsp. apricot puree
3/4 c. powdered sugar

Pour apricots and juice in blender. Measure 1 cup apricot puree into large mixing bowl. Add remaining cake ingredients. Beat slowly until all ingredients are blended. Beat 5 minutes at medium speed. Bake in 2 greased and floured loaf pans for 50 minutes at 350 degrees. While cake is warm and still in pans, spread with icing. Remove from pans when almost cool. Makes 2 loaves.