INGREDIENTS

1 (18.25-ounce) package lemon cake mix
1/2 cup granulated sugar
4 large eggs
1 cup pureed Washington apricots
3/4 cup vegetable oil
Hot Apricot Syrup (recipe follows)

DIRECTIONS

1. Combine cake mix, sugar, eggs, apricot puree and oil; mix well.
2. Bake as directed in greased and floured 13 x 9 x 2-inch pan 50 to 60 minutes or until wooden pick inserted near center comes out clean.
3. Pierce entire cake with fork or skewer. Spoon Hot Apricot Syrup evenly over cake. Allow cake to stand at lest 24 hours before serving so cake becomes moist and flavorful.

Makes 12 servings.

Hot Apricot Syrup: Combine 1 cup granulated sugar, 1/2 cup each pureed Washington apricots and lemon juice and 1 teaspoon grated lemon peel; mix well. Bring mixture to boil.

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