(Imperial Sugar 150th Anniversary Cookbook)
1 C. chopped, dried apricots 1 egg, well beaten
1 C. sugar 1/2 C. orange juice
2 Tbls. shortening 1/4 C. sugar
2 C. all-purpose flour 2 tsp. baking powder
1/2 tsp. baking soda 1 tsp. salt
1 C. chopped pecans
Soak chopped apricots 20 minutes in water to cover. Cream 1 cup sugar, shortening, egg. Stir in orange juice and 1/4 c. sugar. Combine dry ingredients; add to creamed mixture, and blend well. Drain apricots and stir into batter, adding nuts at same time. Pour into greased and floured loaf pan (8x4x3-inch). Bake in preheated 350 degree oven for 65 minutes, or until done. Cool on rack. To store, wrap tightly with foil.