Apricot Jam Cake

Microwave yeast for 30 seconds to activate

Beat 2 eggs and add salt

Mix well

Combine with activated yeast and mix until smooth

Whisk together flour, sugar, and melted butter or margarine

Mix until just combined

Create a depression in the center of the mixture

Pour in the egg-yolk mixture

Beat until smooth

Beat in the third egg and combine with the batter

Mix until well combined

Cover the bowl and let the dough rise for 1 hour in a warm, draft-free place

After the dough has risen, add granulated sugar and melted butter or margarine

Beat until just combined

Cover and let the dough rise again for 1 hour

Grease a ring mold or cake pan

Place the dough in the center, filling it about halfway

Bake in a preheated moderate oven (170°F) for about 25 minutes, or until well done

Cool, then unmold

For the glaze: Warm apricot jam and lemon juice over low heat

Add apricot liqueur and mix until smooth

Pour glaze over warm cake

Let it set before serving, cutting into slices

If the cake is not moist enough, reheat with additional apricot jam and liqueur, then serve.