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