Apricot Brandy Bread - Pjxg05a Recipe
1 cup dried apricots, chopped
1 tsp baking soda
1/4 cup apricot brandy, plus:
1 tbsp apricot brandy
1/4 tsp salt
1/2 cup shortening
1 tsp cinnamon
1 cup sugar
1/2 tsp nutmeg
1/4 tsp allspice
2 cup flour
1/4 tsp cloves
1 cup pecans, chopped
1 cup applesauce
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
to Drink Recipes
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Apricot Brandy Bread - Pjxg05a Recipe from the Recipes 4U Collection
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