1 lb Dried apricots; chopped
2 c Sugar
2 c Apricot nectar
1 ts Salt
3/4 c Shortening
2 Eggs; beaten
2 ts Baking soda
4 c Flour
1/2 c Chopped pecans
Preheat oven to 325. In a large saucepan combine apricots, sugar, nectar,
salt and shortening. Bring to a boil. Boil 5 minutes, remove apricots, and
set aside. Cool liquid and add eggs, soda, flour and pecans, mixing well.
Add reserved apricots. Place in 2 greased and floured 9×5 loaf pans and
bake at 325 for 1 hour. Yield: 2 loaves.
ELLON COCKRILL (MRS. ROGERS)
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings