2 c. all-purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt

Stir the above ingredients together and set aside. 1 c. sugar 3 eggs 2 tbsp. vanilla extract 1 c. yogurt 3/4 c. dried chopped apricots 1 tbsp. grated fresh ginger 1 c. apricot syrup mixed with 1/4 c. apricot liqueur

Cream the butter and beat in the sugar. Then add the eggs, yogurt and vanilla extract. Beat in the previously mixed dry ingredients. Then add the chopped apricots and grated ginger.

Pour batter into a greased and floured 9-inch springform pan. Bake in a 350 degree oven for 1 hour or until done. As soon as it comes out of the oven, pour the apricot syrup and liqueur mixture over the hot cake. Let cake cool and serve.