Apricot Brandy Bread

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

 * 1) Combine Apricots & brandy; cover and refrigerate overnight.
 * 2) cream shortening; gradually add Sugar and beating well.
 * 3) Add egg, and mix well.
 * 4) Combine one cup Flour with baking soda, spices, and salt; set aside.
 * 5) Add pecans to apricot mixture; combine with reserved flour mixture.
 * 6) Toss well to coat all pieces with flour; set aside.
 * 7) Add remaining one cup flour to Shortening/Sugar mixture alternating with applesauce, (beginning and ending with flour mixture).
 * 8) Stir in reserved apricot mixture.
 * 9) Pour into a greased 9 x 5 x 3 loafpan; bake at 350 °F for 1 hour and 15 min. or until toothpick inserted in center comes out clean.
 * 10) Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack.
 * 11) Yield: 1 loaf.
 * 12) Notes: may be frozen up to 3 months.
 * 13) This is more of a sweet cake than a bread.
 * 14) May be wrapped in cheeecake and soaked with additional brandy and stored in a tin, if desired.

Contributed by
judy garnet