Brandied Apricot Loaves Recipe
Ingredients
| Dried apricots | 1 1/2 Cup (16 tbs) | |
| Brandy | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Flour | 2 3/4 Cup (16 tbs) | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Cream cheese package | 2 (For Brandied Cream Cheese:) | |
| Powdered sugar | 3 Tablespoon (For Brandied Cream Cheese:) | |
| Butter/Margarine | 2 Tablespoon, softened (For Brandied Cream Cheese:) | |
| Brandy | 3 Tablespoon (For Brandied Cream Cheese:) |
Directions
GETTING READY
1. In a small bowl, combine ingredients for Brandied Cream Cheese and beat until well blended and creamy.
2. Cover bowl and refrigerate for 24 hours.
3. In a small bowl, add the apricots and sprinkle with brandy.
4. Pour the boiling water over them and set aside to soak for 10 minutes until soft and slightly plump.
5. Grease two (9-inch X 5-inch) loaf pans and dust them with flour.
6. Preheat the oven to 350 degrees F
MAKING
7. In a medium size, dry bowl, sift together the flour, baking powder and salt. Keep aside.
8. In a large mixing bowl, drain the liquid from the soaked apricots and add sugar, eggs, oil and baking soda to it.
9. Use an electric mixer to beat the mixture until thick and pale.
10. Fold in the sifted flour mixture.
11. Add the apricots and nuts and lightly fold into the batter without over mixing.
12. Divide the batter between the prepared loaf pans.
13. Place on the middle level of the preheated oven and bake loaves for 40 to 45 minutes.
14. When the crust is lightly browned and loaves are springy to the touch, remove them from the oven.
15. Let the loaves cool in the pan for 5 minutes then invert them onto wire racks.
16. Let cool until slightly warm.
17. Wrap the warm loaves in foil and let rest for 24 hours before serving.
SERVING
18. Slice the Brandied Apricot loaves and serve with chilled Brandied Cream Cheese.
TIP
You can wrap the foil wrapped loaves in airtight plastic bags and freeze them for up to a month.
1. In a small bowl, combine ingredients for Brandied Cream Cheese and beat until well blended and creamy.
2. Cover bowl and refrigerate for 24 hours.
3. In a small bowl, add the apricots and sprinkle with brandy.
4. Pour the boiling water over them and set aside to soak for 10 minutes until soft and slightly plump.
5. Grease two (9-inch X 5-inch) loaf pans and dust them with flour.
6. Preheat the oven to 350 degrees F
MAKING
7. In a medium size, dry bowl, sift together the flour, baking powder and salt. Keep aside.
8. In a large mixing bowl, drain the liquid from the soaked apricots and add sugar, eggs, oil and baking soda to it.
9. Use an electric mixer to beat the mixture until thick and pale.
10. Fold in the sifted flour mixture.
11. Add the apricots and nuts and lightly fold into the batter without over mixing.
12. Divide the batter between the prepared loaf pans.
13. Place on the middle level of the preheated oven and bake loaves for 40 to 45 minutes.
14. When the crust is lightly browned and loaves are springy to the touch, remove them from the oven.
15. Let the loaves cool in the pan for 5 minutes then invert them onto wire racks.
16. Let cool until slightly warm.
17. Wrap the warm loaves in foil and let rest for 24 hours before serving.
SERVING
18. Slice the Brandied Apricot loaves and serve with chilled Brandied Cream Cheese.
TIP
You can wrap the foil wrapped loaves in airtight plastic bags and freeze them for up to a month.
Chef
