3 1/2 cups apricot preserves
1/2 cup vegetable oil
2 1/2 cups brown sugar
1 teaspoon baking powder
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup apricot preserves
2 cups all-purpose flour
1 cup corn flour
1 tablespoon lemon zest
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking powder
1/3 cup evaporated milk
1/2 teaspoon vanilla extract
1 cup sliced apricots
Preheat the oven to 250 degrees F (120 degrees C). Sprinkle the apricot preserves over the entire cake. Pour the oil and brown sugar over the preserves; sprinkle with the lemon zest and lemon juice. Mix together the flour, corn flour, and baking powder. Set aside.
In a large bowl, mixture is blended until smooth. Pour the apricot preserves mixture over the entire layer of cake. Sprinkle the remaining 1/2 cup of lemon zest over the peach layer. Cover with the apricot lemon slices, and coat and frost with lemon slices. Drop by tablespoons onto the cake, and repeat with remaining lemon zest. Cover with apricot halves. Cover with remaining lemon slices and apricot slices. Seal edges and frost with lemon slices.
On a floured surface, roll the apricot halves out to 1/2 inch in thickness. Cut into thin strips. Place marinated peel on peel, and roll out to 1/2 inch thickness. Place sliced apricots around the edges to give the apricot slices a little of the color.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Cut into 12 pieces and serve with lemon slices.