I used this recipe as the basis for an apricot bundt cake this past weekend. I had a bunch of dried apricots i was afraid were getting oxodized and I hate to throw away perfectly good food. I cut up into bits about 100 grams (1/2 c .) of dried apricots and folded them in at the end. I also followed the advice of other bakers and used only 3eggs, plus cream and milk to make up for the missing fat. Rather than almond extract, I used the equivalent amount of fiori di Sicilia extract. The results were a lovely, tender, moist cake with a beautiful apricot/citrus flavor. And it smelled divine when it was in the oven! Thanks to KAF and all my fellow bakers who added comments on this recipe.

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