1. Combine the apricot pureee and corn syrup in a saucepan and cook until boiling; then boil rapidly 2 or 3 minutes until the mixture is clear. Remove from the heat and use immediately, applying to the fruit cake with a pastry brush.
2. Decorate the fruit cake with blanched almonds, bits of candied cherries or angelica, after the first coat of glaze; let it set then apply a second coat of apricot glaze over the decorations. Reheat the glaze to boiling each time before using it. Let it cool thoroughly before storing.