Print Apricot Brandy Bread - Pjxg05a Recipe
Notes:
Apricot Brandy Bread - Pjxg05a
Ingredients:
1 Cup Dried Apricot chopped
1 Teaspoon Baking Soda level - dissol ved in milk
1/4 Cup Apricot Brandy plus:
1 Tablespoon Apricot Brandy or orange liqueur
1/4 Teaspoon Salt to 1 ts
1/2 Cup Shortening melted
1 Teaspoon Cinnamon Ground
1 Cup Sugar
1/2 Teaspoon Nutmeg freshly grated
1/4 Teaspoon Allspice (opt.)
2 Cups Flour (to 4 1/2 cups)
1/4 Teaspoon Cloves ground
1 Cup Pecan chopped
1 Cup Applesauce or margarine
1 Unit Egg Lg
Directions:
1. Combine apricots andamp; brandy; cover and refrigerate overnight.

2. Cream shortening; gradually add sugar and beating well.

3. Add egg, and mix well. Combine one cup flour with baking soda, spices, and salt; set aside.

4. Add pecans to apricot mixture; combine with reserved flour mixture.

5. Toss well to coat all pieces with flour; set aside.

6. Add remaining one cup flour to shortening/sugar mixture alternating with applesauce, (beginning and ending with flour mixture).

7. Stir in reserved apricot mixture. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 deg.

8. for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.

9. Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

10. Yield: 1 loaf. Notes: May be frozen up to 3 months.

11. 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.