Frosted Apricot Spice Cake

Heat oven to 325 degree Farenheits. Greas and flour 9-inch tube pan. Sift flour, baking powder, and salt together. Beat shortening, sugar, and eggs, at high speed on electric mixer about 3 minutes or unitl light and fluffy. Add eggs, one at a time; continue beating until mixture is light and fluffy. Add flour mixture alternately with milk at low speed on mixer. Divide batter in half, Combine molasses and spices' blend into half the batter. Spoon the two batters into pan in alternate spoonfuls. Cut through the batter several times with knife or spatula to create a marbled effect. Bake 1 hour and 10 minutes or until the cake springs back when top is lightly touched with finger. Remove from the oven; cool on wire rack for 10 minutes. Remove from pan; cool completely. Mark off three horizontal divisions on the side of the cake using wooden picks. Slice cake into layers, resting serrated knife on wooden picks as a guide. Mark layers as you remove them so that you may assemble them in order and your cake will be even. Spread top of bottom layer with 1/2 cup apricot preserves; spread middle layer with remaining 1/2 cup. Put cake back together in original order. Combine confectioners' sugar, lemon juice, and water in small bowl; blend until smooth. Spoon over top of cake, allowing it to run down the sides of cake. Leave plain or decorated as desired.