1. Preheat oven to 350F/180C. 2. Chop dried apricots. The easiest way to do this is to cut them with scissors. Place apricot pieces in a bowl and cover with the boiling water. Allow them to rest for 10 minutes while preparing the batter. 3. Combine the flour, baking powder, dry milk powder, and sugar. Stir together well. 4. Combine the egg, egg whites, milk, melted butter and extracts. Pour the wet ingredients over the dry ingredients and stir only until blended. 5. Drain the apricots and pat dry with paper towels. Stir them into the batter. Spoon the mixture into a buttered 8-inch x 4-inch/1.5-L loaf pan. Sprinkle chopped almonds on top and press lightly into batter. 6. Bake for 1 hour. Allow the loaf to rest in the pan for 10 minutes before inverting onto a wire rack to cool. Makes one 9-in x 5-in/2 L loaf. (exceeds size of pan?) NOTES : "This recipe is so easy and fast that its hard to believe it can be so delicious" according to Bonnie Stern (her comment about the original version of the recipe). Formatted by Ellen Pickett
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 17.6mg||5 %|
|Sodium 417.1mg||14 %|
|Potassium 180mg||5 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 29.3g|
|Protein 6.5g||9 %|
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Calories per serving: 152
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