• Preheat the oven to 325 degrees.
• Grease and flour a bundt cake pan.
• In a bowl, whisk together the flour, baking powder and salt. Set aside.
• In another bowl, whisk together the oil, vanilla and milk. Set aside.
• In the mixer bowl, whip the butter until smooth. Add the sugar and beat on medium until fully mixed.
• Add in the eggs, one at a time, mixing after each addition until just combined.
• Add in a ⅓ of the flour mixture and beat on medium just until combined.
• Add in ½ of the liquid mixture and beat on medium just until combined.
• Add in the next ⅓ of the flour mixture, beat, then add the last of the liquid mixture and beat until just combined. End with the last ⅓ of the flour mixture and beat until combined. Be careful not to over beat.
• Add in 1 cup of the apricot preserves and mix until combined.
• In a bowl, add your white chocolate chips. Add some flour and stir to coat the chips. This will help them not to settle in the pan as much.
• Add the chocolate chips to the cake batter and fold in with a rubber spatula or spoon.
• Pour into a bundt cake pan and bake at 325 degrees for 60 - 70 minutes. Use a wooden skewer to test doneness.
• Once baked, set on a wire rack to cool for about 20 minutes, then turn out onto rack to cool completely.

For the apricot glaze;

• While the cake is cooling. Melt ½ cup of the apricot preserves in a saucepan with a tablespoon of butter. Once it's melted and warm, remove from heat.

For the confectioner's glaze:

• In a bowl, whisk together 2 ½ cups of confectioner's sugar, 1 tablespoon of vanilla and ¼ cup of milk.

Putting the cake together:

• Set your cake on a cake plate. Spread the slightly warm apricot glaze onto the top of the cake, then drizzle the top with the confectioner's glaze.