Title: Apricot Brandy Bread - Pjxg05a
Categories: Quick Holiday Blank
Yield: 8 Servings
| 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 |
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