Yield: 1 loaf
| Measure | Ingredient |
|---|---|
| ½ cup | Apricots, dried; choppd fine |
| ½ cup | Prunes, dried; finely choppd |
| 1 \N | Egg; beaten |
| 1 cup | Buttermilk |
| 3 tablespoons | Oil, salad |
| 1 cup | Cereal, shredded wheat (bite-sized) |
| 2 cups | Flour, all-purpose |
| 1 cup | Sugar |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ½ teaspoon | Cinnamon, ground |
| ⅛ teaspoon | Cloves, ground |
| ½ cup | Nuts, chopped |
Wash apricots and prunes in warm water; drain well, and pat dry on absorbent paper. Set aside.
Combine egg, milk, oil, and cereal; set aside. Combine dry ingredients. Stir in prunes, apricots, and nuts. Add cereal mixture; stur just until all ingredients are moistened. Mixture will be stiff. Spoon evenly into a greased and floured 9x5x3" pan. Bake at 350 degrees for 65 minutes. Remove from pan and cool on a wire rack; wrap and store overnight before cutting.
SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.
Submitted By LAWRENCE KELLIE On 03-04-95