Name: Apricot Brandy Bread
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs		Quickbreads, Holiday, Favorite	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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

A Message from our Provider:

“Do you want to know the master planner? God!”