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Author Notes: Years ago a friend and neighbor gifted me a wonderful apricot fruit cake chock full of pecans and laced with orange liqueur. I never obtained the recipe and have lost touch with my friend and so I set out to make a bread similar to her cake. This one is not too sweet and is rather dense but is reminiscent of hers..... —inpatskitchen
Makes three small loaves
- 15 ounces dried apricots, diced
- 2 cups coarsely chopped pecans
- 2 cups plus 2 teaspoons all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup softened butter
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 5 eggs
- 1 tablespoon plus 1 tsp vanilla extract
- 1/3 cup Triple Sec
- 1 large orange, zested and juiced
- 1/2 cup orange marmalade
- Pre heat your oven to 325F. Toss the diced apricots and chopped nuts with the 2 teaspoons of flour and set aside.
- Whisk the 2 cups of flour, the baking powder and salt together in a small mixing bowl.
- In a large mixing bowl beat the butter and two sugars together until light and fluffy. Beat in the eggs, one at a time and then while still mixing, add the vanilla, Triple Sec, orange zest and orange juice. I use an electric hand mixer for this.
- Add the flour mixture a little at a time, while still using the electric mixer. Scrape down the sides of the bowl and give everything one last stir. Stir in the apricot and nut mixture.
- Oil three 4x8 inch loaf pans and divide the mixture between them. Bake for 1 hour and 10 minutes and then check for doneness. The loaves may need up to 10 minutes longer, depending on your oven. Remove from the oven and cool.
- Once the loaves are cooled, heat the marmalade in a small sauce pan or in the microwave until liquified. Pass through a fine mesh strainer. Brush the tops of the loaves with the strained marmalade.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for Your Best Edible Gift