Apricot Spice Cake

I used a quart of bottled apricots, drained some of the liquid, then put the rest in the blender. A tasty way to use food storage.
2 eggs
1 cup sugar
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups apricots plus juice (or thick apricot puree)
2 cups all-purpose flour, stirred and measured
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons soda
1 tablespoon hot water
1 cup coarsely chopped nuts

Generously grease 9x13-inch baking pan. In large mixing bowl combine eggs, sugar, salt, and oil; beat well. Stir in apricots or apricot puree. Add flour, spices, and soda mixed with hot water. Stir in nuts. Pour into prepared baking pan. Bake at 350 degrees F. for 25 to 30 minutes. Cool. Frost, if desired, with Cream Cheese Frosting.

GLAZE:
2 tablespoons margarine or butter, melted
2 tablespoons apricot puree (or more)
1/2 cup powdered sugar (or more)
1/2 teaspoon orange extract

Mix above ingredients together. If too thick, add more liquid, if too runny, add more powdered sugar. Pour over warm cake. (I poked holes in the cake with a fork before I drizzled on the glaze.)