A+ Orange Spice Cake

8 oz. package dried apricots
1 cup fresh orange juice
4 large eggs
1 ¾ cups sugar
3 cups flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon grated orange rind
½ cup oil
1 teaspoon vanilla
2 apples coarsely chopped

The day before chop apricots and simmer in 1 cup orange juice over low heat for 15 minutes. Let stand for one hour then drain well, saving juice. Refrigerate apricots and reserved juice.
Preheat oven to 375°. Grease (or use cooking spray) and flour a 10 inch tube pan.
Peel and chop two eating apples (like Galas), combine with well-drained apricots. Toss with two tablespoons of flour. Measure flour by lightly spooning into dry measuring cup and leveling with knife. In large bowl combine with rest of dry ingredients and stir well with a whisk.
Measure reserved juice and add enough fresh juice to make ½ cup. Combine with oil and vanilla in small bowl.
Beat eggs in large mixer bowl at medium speed until foamy; gradually add 1 ¾ cups sugar. Add flour mixture alternately with juice mixture beginning and ending with flour.
Pour half of batter into tube pan and arrange half the apricot-apple mixture over batter. Repeat with remaining batter and fruit.
Bake at 375° for 1 hour or until a wooden pick comes out clean. Cool in pan on a wire rack for 20 minutes. Carefully remove cake from pan.
Poke holes in cake with large fork and drizzle with 2 tablespoons of Neapolitan.
When cool top with orange glaze.

Orange Glaze
2 cups sifted confectioner's sugar
¼ cup orange juice
1 teaspoon grated orange rind
½ teaspoon vanilla
Mix well and pour over top of cake slowly.