Apricot Brandy Bread - Pjxg05a Recipe
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Ingredients : 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
1 Egg
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
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