Yield: 16 Servings
|6 ounces||Dried apricots; coarsely chopped|
|¾ cup||Orange juice|
|2½ cup||All-purpose flour|
|½ cup||Granulated sugar|
|½ cup||Packed brown sugar|
|3½ teaspoon||Baking powder|
|3 tablespoons||Butter or margarine; melted|
|1 cup||Slivered or whole natural almonds; toasted * and coarsely chopped|
Heat oven to 350 degrees. Grease and flour 8½ x 4 ½ x 2 ½-inch loaf pan. In small saucepan bring apricots and juice just to boiling. Pour into large bowl; cool to lukewarm. Add remaining ingredients except almonds. Mix just to blend thoroughly. Gently mix in almonds. Turn into pan; level top.
Bake in center of oven about 1 hour, 15 minutes, until pick inserted into center comes out clean. Cool in pan 10 minutes. Turn out of pan onto rack to cool. While still slightly warm, wrap securely in plastic wrap or aluminum foil. Slice to serve. Flavor is best if bread is allowed to stand 24 hours before serving.
Servings: 16 (½) slices
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998