Instructions: 1. Chop the apricots coarsely and place them in a liquidizer or food processor with 5 tablespoons water. Blend until they are the consistency of cooked oatmeal.

2. Place the apricot puree, flour, baking powder, cinnamon, soft brown sugar, and eggs in a bowl and beat together until thoroughly mixed. Stir in the yellow raisins and mix well.

3. Turn the mixture into a lightly greased 7-inch square cake pan and level the surface.

4. Bake in a preheated oven at 350 degrees for 30-35 minutes, until risen, golden brown, and firm to the touch.

5. Mix the orange juice and granulated sugar together and pour the mixture evenly over the hot cake.

6. Using a sharp knife, mark the cake into squares while it is still hot and allow to cool in the pan for 10 minutes. Cut the cake into squares and transfer to a wire rack to cool completely.

7. Once cool, store these cakes in an airtight container at room temperature.

*If self-rising flour is not available, use all purpose flour with double the quantity of double-acting baking powder and 1 teaspoon baking soda.

Variations:
Chocolate Raisin Squares - Follow the recipe above but omit the cinnamon, use 3/4 cup raisins in place of the yellow raisins, and add 2 ounces (2 squares) melted baking chocolate to the cake mixture in Step 2 before stirring in the raisins.

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