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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 1/2 cups dried apricots, chopped |
1 cup chopped pecans |
4 cups all-purpose flour, divided |
1/4 cup butter or margarine, softened |
2 cups sugar |
2 large eggs |
1 tablespoon plus 1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups orange juice |
Directions:
1. Combine chopped apricot and warm water to cover in a large bowl; let stand 30 minutes. Drain apricot. Stir in pecans and 1/2 cup flour; set aside.
2. Beat butter at medium speed with an electric mixer 2 minutes; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition.
3. Combine remaining 3 1/2 cups flour, baking powder, soda, and salt. Add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in apricot mixture.
4. Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.
5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 to 15 minutes; remove from pans, and cool completely on wire rack.
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