Serves: 4
Total Calories: 1,293

2 teaspoons baking soda
1 1/2 cups water very hot
1 cup dried apricot finely snipped (about 6 ounces)
2 cups sugar
1/2 cup butter or margarine, softened
2 eggs large
2 tablespoons orange rinds grated
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups flour
1 1/2 cups almonds chopped blanched

Preheat oven to 350°. Generously grease and flour four baking boxes.

In a medium bowl, mix baking soda with hot water. Add apricots and let stand 10 minutes.

Meanwhile, in a large mixer bowl at medium speed, beat sugar, butter, eggs, orange rind, vanilla, and salt until well blended. Add flour and apricots with liquid. Beat at low speed just until flour is moistened. Stir in nuts. Pour into small loaf pan.

Bake 45 minutes or until a wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes. Remove if desired. Cool breads completely. See "Wrapping and Storing Tips" on reverse side of sheet.

Nutritional Facts:

Serves: 4
Total Calories: 1,293
Calories from Fat: 438

More Recipes from the Current Calendars Cookbook:
Apricot Tea Bread
Fluffy Buttermilk Pancakes
Parsley Dumplings