|
|
Apricot Brandy Bread recipe
|
To make Apricot Brandy Bread you will need
Ingredients
| 1 | cup | Dried apricots; chopped | | 1 | teaspoon | Baking soda | | 1/4 | cups | Apricot brandy; plus: | | 1 | tablespoon | Apricot brandy | | 1/4 | teaspoons | Salt | | 1/2 | cups | Shortening | | 1 | teaspoon | Cinnamon | | 1 | cup | Sugar | | 1/2 | teaspoons | Nutmeg | | 1/4 | teaspoons | Allspice | | 2 | cups | Flour | | 1/4 | teaspoons | Cloves | | 1 | cup | Pecans; chopped | | 1 | cup | Applesauce | | 1 | | Egg |
Instructions
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.
Enjoy your Apricot Brandy Bread
How much is in a cup?
Recieve recipes by email. Subscribe
here
Mon 4 Aug 2008
|
|
|
|
|
|
|
|
