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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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A circa 1930 recipe from one of my Mom's books. Contributed to the book by Myrtle Murchie. Ingredients:
3/4 c dried apricots, chopped, rehydrated and drained |
1/4 c water |
2 c flour |
3 tsp baking powder |
1/4 tsp soda |
1/2 tsp salt |
1 c sugar |
2 tbl butter |
1 egg |
3/4 c orange juice |
1 cup chipped nuts (optional) |
Directions:
1. Cream butter and sugar, add well beaten egg and blend well
2. Add sifted dry ingredients and orange juice alternately
3. Lastly, add apricots and nuts if used.
4. Bake 1 1/4 hours in a 350 oven
5. Very nice sliced thin for afternoon tea
6. 1 loaf
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