Recipe - Apricot Brandy Bread

1 cup Dried apricots; chopped
1 teaspoon Baking soda
One fourth cup Apricot brandy; plus:
1 tablespoon Apricot brandy
One fourth teaspoon Salt
One half cup Shortening
1 teaspoon Cinnamon
1 cup Sugar
One half teaspoon Nutmeg
One fourth teaspoon Allspice
2 cup Flour
One fourth teaspoon Cloves
1 cup Pecans; chopped
1 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini