Apricot Brandy Bread - Pjxg05a Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried apricots, chopped
1 tsp: Baking soda,
1/4 cup: Apricot brandy, plus:
1 tbsp: Apricot brandy,
1/4 tsp: Salt,
1/2 cup: Shortening,
1 tsp: Cinnamon,
1 cup: Sugar,
1/2 tsp: Nutmeg,
1/4 tsp: Allspice,
2 cup: Flour,
1/4 tsp: Cloves,
1 cup: Pecans, chopped
1 cup: Applesauce,
1: Egg,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp