For the poppy seed apricot cake, cut the apricots in half and remove the seeds. Preheat the oven to 180 °C top and bottom heat. Cream butter and sugar.
Gradually add eggs. Mix flour with baking soda and salt and stir in alternately with the soy milk. Add lemon juice, poppy seeds, cinnamon and rum if desired and mix well.
Line a baking sheet with parchment paper, spread with the batter, place the apricots on top with the cut side facing up and bake for about 40 minutes.
Let the cake cool and serve sprinkled with powdered sugar.