Ingredients Jump to Instructions ↓

  1. 1 cup Dried apricots; chopped

  2. 1 teaspoon Baking soda

  3. 1/4 cup Apricot brandy; plus:

  4. 1 tablespoon Apricot brandy

  5. 1/4 teaspoon Salt

  6. 1/2 cup Shortening

  7. 1 teaspoon Cinnamon

  8. 1 cup Sugar

  9. 1/2 teaspoon Nutmeg

  10. 1/4 teaspoon Allspice

  11. 2 cups Flour

  12. 1/4 teaspoon Cloves

  13. 1 cup Pecans; chopped

  14. 1 cup Applesauce

  15. 1 Egg

Instructions Jump to Ingredients ↑

  1. 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


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