Fruit Supreme

• 2 eggs, separated
• 2 Tbsp milk
• 1 pkg pound cake mix
• 3 oranges, sectioned, drained
• 1 pkg (8-oz) pitted dates, halved
• 1 can (15¼-oz) unsweetened pineapple chunks, drained
• 1 can (8-3/4 oz) apricot halves, drained
• 2 tsp grated lemon rind
• 1/4 tsp ground cinnamon
• 1/4 cup sugar
• 1/4 cup chopped nuts
• 1/4 cup apricot preserves

Beat egg yolks with milk. Blend in pound cake mix. Pat into bottom and up sides of greased 3-quart shallow baking dish. Bake in preheated oven (375 degrees) 15-20 minutes or until browned. Cool slightly. Toss fruits and lemon rind together. Spread over crust. Beat egg whites with cinnamon till foamy; gradually add sugar, beating until stiff. Spoon around sides of dish. Sprinkle with nuts. Bake 10 minutes or until meringue is slightly browned. Heat preserves; brush over fruit. Serve warm.

Yield: 18 servings