3 c. flour
2 1/2 c. sugar
1 3/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. allspice
3/4 c. juice (reserved apricot)
1 c. Wesson oil
3 eggs
1 c. walnuts
1 can apricots (canned apricots, drained)

Sift together flour, sugar, soda, salt, cinnamon, nutmeg and allspice. Add fruit juice, oil, eggs, walnuts and apricots. Beat all the ingredients together well and pour into Bundt pan. Bake at 325 degrees for 1 hour and 10 minutes. This cake stays moist for days. Excellent!