| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried apricots; chopped |
| 2 |
c |
Sugar |
| 2 |
c |
Apricot nectar |
| 1 |
ts |
Salt |
| 3/4 |
c |
Shortening |
| 2 |
|
Eggs; beaten |
| 2 |
ts |
Baking soda |
| 4 |
c |
Flour |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat oven to 325°. In a large saucepan combine apricots, sugar, nectar,
salt and shortening. Bring to a boil. Boil 5 minutes, remove apricots, and
set aside. Cool liquid and add eggs, soda, flour and pecans, mixing well.
Add reserved apricots. Place in 2 greased and floured 9x5 loaf pans and
bake at 325° for 1 hour. Yield: 2 loaves.
ELLON COCKRILL (MRS. ROGERS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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