Yield: 1 loaf
|½ cup||Apricots, dried; choppd fine|
|½ cup||Prunes, dried; finely choppd|
|3 tablespoons||Oil, salad|
|1 cup||Cereal, shredded wheat (bite-sized)|
|2 cups||Flour, all-purpose|
|2 teaspoons||Baking powder|
|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