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Apricot-Pecan Fruitcake
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Recipe Information
Mrs. Wiggs

Serves/Makes:1 loaf

  • 2 cups (475 ml) flour
  • 4 tsp (20 ml). baking powder
  • 1 tsp (5 ml). salt
  • 2/3 cup (150 ml) sugar
  • 1 cup (225 ml) chopped pecans
  • 3/4 cup (175 ml) finely chopped dried apricots
  • 2 eggs, well beaten
  • 1 cup (225 ml) milk
  • 1/4 cup (60 ml) oil
  • Preheat oven to 375 degrees (200 C.).
  • Grease 9x5x3 inch loaf pan.
  • In large bowl mix flour, baking powder, salt and sugar.
  • Add nuts and apricots, tossing lightly.
  • In small bowl combine remaining ingredients.
  • Add to dry ingredients, stirring only until moistened.
  • Pour into prepared pan, pushing batter into corners of pan leaving center slightly hollowed.
  • Allow to stand for 20 minutes.
  • Bake for 1 hour.
This came from the Puddin' Hill cookbook.

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