Apricot Brandy Bread

Directions

Combine apricots andamp; 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.

Notes: May be frozen up to 3 months. This is more of a sweet cake than a bread.

May be wrapped in cheese- cloth and soaked with additional brandy and stored in a tin, if desired.