Preparation / Directions:
Sift flour, sugar, baking powder, salt and soda together into a large bowl. Form a well in dry ingredients and add egg yolks, cooking oil, apricot jam, nectar, baby apricots, lemon, almond and vanilla extracts. Beat with a wooden spoon until smooth and mixed well. Beat egg whites with cream of tartar until stiff. Pour egg mixture over wites and fold together until all is mixed. Pour into an ungreased tube cake pan. Bake at 350~F for 1 hour. Invert until cool.
APRICOT BUTTER FROSTING: Combine sugar, cornstarch and salt in a sauce pan. Add nectar and lemon extract, cook until very thick. Remove from heat, stir some hot mixture into egg yolks. Boil 2 minutes stirring constantly. Blend in butter. Cool, spread over cake. Cover with tosted almonds.