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  Apricot brandy bread - pjxg05a
 
Yield: 8 Servings
 
1 c Dried apricots; chopped      1 ts Baking soda
1/4 c Apricot brandy; plus:      1 tb Apricot brandy
1/4 ts Salt      1/2 c Shortening
1 ts Cinnamon      1 c Sugar
1/2 ts Nutmeg      1/4 ts Allspice
2 c Flour      1/4 ts Cloves
1 c Pecans; chopped      1 c 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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