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Ingredientes
- 1 c. Dry apricots, minced
- 1 tsp Baking soda
- 1/4 c. Apricot brandy, plus:
- 1 Tbsp. Apricot brandy
- 1/4 tsp Salt
- 1/2 c. Shortening
- 1 tsp Cinnamon
- 1 c. Sugar
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
- 2 c. Flour
- 1/4 tsp Cloves
- 1 c. Pecans, minced
- 1 c. Applesauce
- 1 x Egg
Direcciones
- Combine apricots & brandy; cover and chill overnight. Cream shortening; gradually add in sugar and beating well. Add in egg, and mix well.
- Combine one c. flour with baking soda, spices, and salt; set aside. Add in pecans to apricot mix; combine with reserved flour mix. Toss well to coat all pcs with flour; set aside. Add in remaining one c. flour to shortening/sugar mix alternating with applesauce, (beginning and ending with flour mix). Stir in reserved apricot mix. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 minutes. or possibly till toothpick inserted in center comes out clean. Cold loaf in pan for 10 min, then remove from pan and cold completely on a wire rack.
- Yield: 1loaf. Notes: May be frzn 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 you like. Judy Garnett
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 8 servings | |
| Calories 407 | |
| Calories from Fat 168 | 41% |
| Total Fat 19.27g | 24% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 4.28g | |
| Cholesterol 23mg | 8% |
| Sodium 239mg | 10% |
| Potassium 143mg | 4% |
| Total Carbs 55.67g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 29.93g | 20% |
| Protein 4.91g | 8% |
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