Serves: 10
Total Calories: 314

1 angel food cake 10-inch
1 tablespoon unflavored jello
1/4 cup water cold
12 ounces dried apricots halves
1 1/2 cups water
3/4 cup sugar
1 cup water
1 teaspoon lemon peel grated
2 eggs yolk slightly beaten
1/8 teaspoon cream of tartar
2 eggs white stiffly beaten
2 cups cream whipped
3 tablespoons powdered sugar

Soften gelatin in 1/4 cup cold water. Cook apricots in 1 1/2 cups water about 30 minutes. Reserve 6 apricots and purée remainder in blender or food processor. Put purée in saucepan with 3/4 cup sugar, 1 cup water and lemon rind. Heat to boiling, stirring. Add some of the hot mixture to the egg yolks return egg mixture to saucepan, stirring constantly simmer 3 to 4 minutes. Remove from heat add gelatin and stir until dissolved. Cool chill until slightly thickened. Add cream of tartar to egg whites and beat until stiff peaks form fold into apricot mixture. Slice cake horizontally in 4 to 5 layers. Spread mixture between layers and on top. Chill overnight. Frost with whipped cream to which the confectioners' sugar has been added. Decorate with reserved apricot halves, cut in strips.

Nutritional Facts:

Serves: 10
Total Calories: 314
Calories from Fat: 155

More Recipes from the Holiday Cookbook Cookbook:
Apricot Refrigerator Cake
Cranberry Upside Down Cake With Creme Chantilly
Gingerbread Boy Cake Pan
Glazed Almond Cake
Holiday Almond Cakes
Icing Glaze
Orange Cake
Plum Pudding Cake Mix