1Preheat oven to 350°. Grease & flour a 9 x 13" baking pan.
2Beat all ingredients in a large bowl, on low with an electric mixer, scraping bowl constantly, for 30 seconds. Beat on medium speed for 3 minutes. Pour into pan.
3Bake until wooden pick inserted in center of cake comes out clean, 45-50 minutes. Cool.
4Warm the apricot preserves with the ginger and rum in the microwave on low. Blend well. Spoon onto cake before totally cooled. Sprinkle the toasted almonds over the glaze and cool completely.
May be served with ice cream or whipped cream, but this is a really moist cake and needs no further topping.