Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Apricot | 1 medium (35g) | 17 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup Dried apricots, chopped
- 1 tsp Baking soda
- 1/4 cup Apricot brandy, plus:
- 1 tbsp Apricot brandy
- 1/4 tsp Salt
- 1/2 cup Shortening
- 1 tsp Cinnamon
- 1 cup Sugar
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
- 2 cup Flour
- 1/4 tsp Cloves
- 1 cup Pecans, chopped
- 1 cup Applesauce
- 1 Egg
- =
Directions
Combine apricots & 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 °F for 1 hour and 15 min. or until toothpick inserted in center comes out clean.
Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack.
Yield: 1 loaf.
Notes: may be frozen up to 3 months.
This is more of a sweet cake than a bread.
May be wrapped in cheeecake and soaked with additional brandy and stored in a tin, if desired. judy garnet