Apricot brandy bread

8 Servings

Ingredients

Quantity Ingredient
1 cup Dried apricots; chopped
1 teaspoon Baking soda
¼ cup Apricot brandy; plus:
1 tablespoon Apricot brandy
¼ teaspoon Salt
½ cup Shortening
1 teaspoon Cinnamon
1 cup Sugar
½ teaspoon Nutmeg
¼ teaspoon Allspice
2 cups Flour
¼ teaspoon Cloves
1 cup Pecans; chopped
1 cup Applesauce
1 Egg

Directions

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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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