Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
This is more of a sweet cake than a bread.
- Contributed by Judy Garnet
- Yield: 1 loaf
- 1 cup dried apricots, chopped
- 1 tsp baking soda
- ¼ cup + 1 tbsp apricot brandy
- ¼ tsp salt
- ½ cup shortening
- 1 tsp cinnamon
- 1 cup sugar
- ½ tsp nutmeg
- ¼ tsp allspice
- 2 cups flour
- ¼ tsp cloves
- 1 cup pecans, chopped
- 1 cup applesauce
- 1 egg
- Combine apricots and 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 °F for 1 hour and 15 minutes.
- 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.
- May be frozen up to 3 months.
- May be wrapped in cheesecake and soaked with additional brandy and stored in a tin, if desired.