2 1/2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 c. apricot nectar or orange juice
3/4 c. cooking oil (vegetable)
1/2 tsp. lemon juice
4 eggs
Glaze

Heat oven to 325°F. Generously grease and flour 12-cup fluted tube pan. In large bowl, combine cake ingredients. Blend on low speed until ingredients are moistened. Beat 3 minutes at medium speed. Pour into prepared pan.

Bake at 350°F for 40 to 50 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven. Prick deeply every inch with a fork. In small bowl, blend glaze ingredients until smooth. Spoon half the glaze over hot cake in pan. Let stand 10 minutes; invert onto serving plate. Spoon remaining glaze over cake.