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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups, halves | Apricots, dried, chopped | 1/2 | cup (8 fl oz) | water | 4 | fliud ounces | rum or brandy | 2 1/2 | cups | all-purpose flour | 3/4 | cup | granulated sugar | 4 | teaspoons | baking powder | 1 | teaspoon | salt | 1/2 | teaspoon | baking soda | 2/3 | cup, chopped | nuts | 1 | large | eggs, beaten | 1 | cup | buttermilk | 3 | tablespoons | olive oil |
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Steps
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Sequence
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Step
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| | 1 | Grease a 9x5x3 inch loaf pan. Combine apricots, water and brandy in a heavy saucepan. Bring to a boil, reduce heat and shimmer, uncovered 10 minutes or until liquid is absorbed. Cool. | | 2 | Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Stir in nuts. | | 3 | combine apricots, egg, buttermilk and oil. Add to dry ingredients. Stir only until dry ingredients are moistened. Turn batter into prepared pan. | | 4 | Bake in reheated 350-degree oven 55-60 minutes or until toothpick inserted in certer comes out clean. Cool 10 minutes in pan on rack. Remove from pan; cool completely before slicing. |
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