On Line Cookbook
Apricot-Pecan Fruitcake
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2023 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.