** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine apricots & brandy; cover and refrigerate overnight.
Cream
shortening; gradually add sugar and beating well.
2. Add egg, and mix well.
3.
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).
Stir in reserved apricot mixture.
7. 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.
8. Cool loaf in pan for 10
minutes, then remove from pan and cool completely on a wire rack.
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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption, Pecan, Apple allergies.
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