1. Preheat oven to 350F/180C. If the almonds are not already toasted, spread them on a cookie sheet and bake at 350F/180C for 5 to 10 minutes or until light brown. 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, and sugar. Stir together well. Stir in the almonds. 4. Combine the eggs, 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 and 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 : Bonnie Stern doesnt specify the fat content of the milk, but I normally use Lacteeze 2%, so thats what Ive used for nutritional analysis. "This recipe is so easy and fast that its hard to believe it can be so delicious." Formatted in MasterCook 4 by Ellen Pickett
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 39 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 176.2mg||54 %|
|Sodium 414.8mg||14 %|
|Potassium 176.4mg||5 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 29.4g|
|Protein 7.6g||11 %|
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Calories per serving: 190
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