1/2 cup dried apricots, chopped
1/4 cup rum
2 large eggs
1 cup clover honey
1/3 cup vegetable oil
Grated rind and juice of 1 lemon
Grated rind and juice of 1 orange
1/3 cup granulated sugar
1 teaspoon salt
1/3 cup apricot jam
1 3/4 cups unbleached flour
1/4 cup cake flour
1/2 teaspoon baking soda
1/2 cup slivered almonds

Preheat oven to 350°F.

Grease 2 9 X 5-inch loaf pans.

In a small bowl, soak the apricots in rum.

In a mixing bowl, beat eggs until light and lemony colored. Stir in honey, oil, grated lemon and orange rinds and juices, sugar, salt and apricot jam.

In a separate bowl, combine flours and baking soda.

Strain apricots, reserving rum. Add flour mixture alternately with rum to honey mixture. Fold in apricots and almonds. Spoon batter into pans.

Bake for 40 minutes or until center is firm when pressed.

Yield: 2 cakes