Combine apricots & brandy; cover and refrigerate overnight. Cream shortening; gradually add sugar and beating well. Add egg, and mix well. Combine one cup flour with baking soda, spices, and salt; set aside. Add pecans to apricot mixture; combine with reserved flour mixture. Toss well to coat all pieces with flour; set aside. Add remaining one cup flour to shortening/sugar mixture alternating with applesauce, (beginning and ending with flour mixture). Stir in reserved apricot mixture. Pour into a greased 9 x 5 x 3 loafpan; bake at 350 deg. for 1 hour and 15 min. or until toothpick inserted in center comes out clean. Cool loaf in pan for 10 minutes, then remove from pan and cool completely on a wire rack. Yield: 1 loaf. Notes: May be frozen up to 3 months. This is more of a sweet cake than a bread. May be wrapped in cheeecake and soaked with additional brandy and stored in a tin, if desired. Judy Garnett
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 8|
|Calories from Fat: 176 (25%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 31.2mg||10 %|
|Sodium 186.6mg||6 %|
|Potassium 340mg||9 %|
|Total Carbohydrate 129.2g||38 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 124.5g|
|Protein 6.6g||9 %|
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Calories per serving: 697
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