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1
Place apricots in a small pan with just enough water to cover.
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2
Bring to boil, reduce heat and simmer for a couple of minutes Set aside to cool enough to be able to handle then drain them saving the apricot water.
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3
Chop when cool enough, you need 1 cup.
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4
Save 1/2 a cup of the drained water or add enough water to make a 1/2 cup if it's short.
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5
Preheat oven to 350F .
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6
Butter and flour a 9 x 5 x 3-inch metal loaf pan.
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7
Stir first 5 ingredients together in medium bowl to blend and make a well.
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8
Add the well drained and chopped apricots and mix to coat the arpicots.
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9
In another bowl whisk together honey, sugar, oil and eggs in large bowl until blended, about 3 minutes.
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10
You can do this with a mixer if you wish but if the honey flows easilt it's very easy by hand and saves getting the mixer out.
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11
Microwave the saved water to bring to a boil.
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12
Pour into the dry ingredients and fold just enough to start getting it mixed.
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13
Add in 1/2 cup boiling water and continue folding until almost fully mixed.
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14
It's ok to have some dry flour or some small lumps.
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15
Transfer batter to prepared pan.
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16
Bake until loaf is brown and tester inserted into center comes out clean, about 40-45 minutes.
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17
Cool in pan 10 minutes.
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18
Turn out onto rack.
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19
Wrap warm cake in foil and store at room temperature until used up.
