1/2 c Dried Apricots — packed
Chopped
1/2 c Hot Water
2 c All-Purpose Flour, Plus 2
-Tsp
1 tb Baking Powder
1/4 ts Baking Soda
1/4 ts Salt
1/2 c Orange Juice
3/4 c Corn Syrup
1/2 c Sugar
1 lg Egg
1 tb Vegetable Shortening —
-melted
1 c Pecans — coarsely chopped
1. Preheat oven to 350 F. Lightly butter and flour a 9 by 5-inch loaf
pan. 2. In a small bowl, soak apricots in the hot water for 30 mins.
Drain well, reserving 1/4 cup of the soaking liquid. Pat the apricots
with paper towels to remove the excess moisture. 3. Sift 2 cups of
the flour, the baking powder, baking soda, and salt together onto a
piece of wax paper. In a glass measuring cup, mix orange juice and
reserved soaking liquid. 4. In a medium bowl, whisk the corn syrup,
sugar, and egg until well combined. Whisk in the shortening.
Alternating in thirds, mix in the flour and orange juice mixtures.
Toss the apricots and pecans with the remaining 2 tsp of flour. Stir
into the batter. Transfer to the loaf pan. 5. Bake until a toothpick
inserted in the center of the loaf comes out clean, about 1 hour.
Cool in the pan for 10 mins. Unmold onto a wire rack and cool
completely. Makes 1 (9 by 5-inch) loaf from Cecil R. Gerloff of X-G
Ranch of Belen, NM.
Yields
1 servings
