Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Marion Sullivan, Charleston, South Caorlina
Recipe by Southern Living November 1997

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Credit: Charles Walton; Styling: Mary Lyn Hill

Recipe Summary test

Yield:
2 loaves (serving size: 1/2-inch slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Spoon into 2 greased and floured 8- x 4-inch loafpans; let stand at room temperature 20 minutes.

  • 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.

Nutrition Facts

177 calories; fat 4.5g; cholesterol 18mg; sodium 121mg.
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