Apricot Bread

• 3/4 cup boiling water
• 1 cup dried apricots, chopped
• 3 cups unsifted flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/3 cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup light corn syrup
• 1 cup chopped nuts

Grease and lightly flour 9x5x3-inch loaf pan. Pour water over apricots; let stand 15 minutes. Mix together flour, baking powder and salt. Blend butter, sugar, eggs and corn syrup; mix until smooth and well blended. Stir in apricots with water in which they were soaked and stir in nuts. Add dry ingredients gradually. Turn into prepared pan. Bake at 350 degrees about 1-1/4 hours or until cake tester inserted in center of loaf comes out clean. Cool in pan 10 minutes. Remove from pan; cool on rack.

Yield: 1 loaf

NOTE: Goes well with jam or jelly.