Apricot Nut Bread
|Dried apricots||1 Cup (16 tbs)|
|Warm water||3⁄4 Cup (12 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||4 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Shortening||2 Tablespoon, melted|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Wash apricots quickly in cold water, then cut in small pieces, and soak in the warm water 2 to 3 hours.
Sift flour, measure and resift 3 times with baking powder and salt.
Beat eggs until light.
Gradually add sugar, beating thoroughly.
Drain the apricots, save liquid, measure and add enough milk to make 1 cup.
Add the melted shortening to the milk, then the apricots.
Add the milk mixture to the eggs, then add the flour and beat well.
Stir in nuts.
Pour into 5 1/4" x 9 1/4" x 2 1/2" greased loaf pan lined with waxed paper.
Let stand 10 minutes; then bake in moderate oven (350° F.) 1 hour and 15 minutes.
Remove from pan, cool on rack before slicing.