2 1/2 Cups dried apricots, chopped
4 Cup flour, divided
1/4 Cup butter
2 Cups sugar
2 Large eggs
1 Tablespoon plus 1 teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 1/2 Cups orange juice
1 Cup chopped pecans
Combine chopped apricots and warm water to cover in large bowl: let stand 30 minutes. Drain apricots. Stir in pecans and 1/2 cup flour: set aside. Beat butter with electric mixer 2 minutes. Gradually add sugar, beating well. Add eggs one at a time, beat well. Combine remaining 3 1/2 cups flour, baking powder, baking soda and salt. Add to butter mixture alternately with orange juice beginning and ending with flour mixture. Stir in apricot mixture. Spoon into greased and floured 8x4” loaf pan. Let stand at room temperature 20 minutes. Bake at 350’F. for 1 hour or until a tester inserted in center comes out clean. Cool in pans on wire rack 10 to 15 minutes. Remove from pans and cool completely.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!