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1
Preheat oven to 325.
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2
Put apricots in a pan and cover with water and brandy.
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3
Simmer to expand.
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4
Soak raisins, diced fruit and nuts in brandy.
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5
Whip the apricots into a paste.
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6
Cream butter and sugar.
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7
Add 1 egg at a time until it disappears.
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8
It gets slippery.
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9
Then mix a little longer before adding the next egg.
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10
Add apricots and blend well.
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11
Add flour, a little at a time.
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12
You want a stiff dough.
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13
Drain raisins, diced fruit and nuts.
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14
Add to dough and mix well.
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15
Line loaf pans with greased brown paper (grocery bags cut up and greased).
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16
This is important, even if you use silicone as they will be stored in the brown paper.
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17
Fill with batter.
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18
Put a pan of water in the bottom of the oven.
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19
Put in top of oven and bake for 60-90 minutes.
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20
The tops will split and it will become pretty dark around the edges.
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21
When cool, line a large container or tin with cotton or linen towels.
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22
Place the loafs (with brown paper still on them) into that container.
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23
Drench each with brandy.
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24
Weekly for at least 3 months, open and sprinkle on more brandy.
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25
Give as gifts or just enjoy.
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26
Slice thin as this is very rich!
