** 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 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 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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