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Matthew Henry
Apricot Brandy Bread
0
(0)
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
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