Apricot brandy bread - pjxg05a
Yield: 8 Servings
Ingredients:
- 1 c Dried apricots; chopped
- 1 ts Baking soda
- 1/4 c Apricot brandy; plus:
- 1 tb Apricot brandy
- 1/4 ts Salt
- 1/2 c Shortening
- 1 ts Cinnamon
- 1 c Sugar
- 1/2 ts Nutmeg
- 1/4 ts Allspice
- 2 c Flour
- 1/4 ts Cloves
- 1 c Pecans; chopped
- 1 c Applesauce
- 1 Egg
Instructions:
Combine apricots & brandy; cover and refrigerate overnight. Cream shortening; gradually add sugar and beating well. Add egg and mix well. Combine one cup flour with baking soda spices and salt; set aside. Add pecans to apricot mixture; combine with reserved flour mixture. Toss well to coat all pieces with flour; set aside. Add remaining one cup flour to shortening/sugar mixture alternating with applesauce (beginning and ending with flour mixture). Stir in reserved apricot mixture. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 min. or until toothpick inserted in center comes out clean. Cool loaf in pan for 10 minutes then remove from pan and cool completely on a wire rack. Yield: 1 loaf. Notes: May be frozen up to 3 months. This is more of a sweet cake than a bread. May be wrapped in cheeecake and soaked with additional brandy and stored in a tin if desired. Judy Garnett
