I made one lovely cake topped with apricots my grand-mother canned in light syrup last year. it was delicious and I didn’t even photographed the finished cake.
you’ll have to take my words for granted.

as you might guess, the recipe comes from Bill Granger, who happens to be a surprisingly good source for baking.

materials
:: 180g butter, softened
:: 170g caster sugar
:: 3 eggs
:: seeds from one vanilla pod
:: 185g flour
:: 1 tsp baking powder
:: a pinch of salt
:: 60ml milk
:: 14 apricots, pitted and halved