Apricot Tea Loaf

• 12 lb dried apricot (about 1 1/2 cup)
• 2 cups flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 12 cup butter, melted
• 1 cup sugar
• 1 egg
• 12 cup fresh orange juice, strained
• 12 cup almonds, coarsely chopped

1. Place apricots in a small saucepan, cover with water and bring to a boil.
2. Remove from heat and let stand undisturbed for 30 minutes.
3. Drain, reserving 1/4 cup apricot liquid.
4. Cut the softened apricots into small pieces and set aside.
5. Preheat oven to 350 degrees.
6. Grease and flour a 9x5x3 inch loaf pan.
7. Combine flour, salt, baking powder and sift two times into large mixing bowl.
8. Place butter in a smaller bowl and beat in sugar with electric mixer.
9. Add egg and beat well.
10. Beat in the reserved apricot liquid and orange juice.
11. With a rubber spatula scrape the mixture into the flour mixture.
12. Mix only until all the lumps have disappeared.
13. DO NOT OVER MIX.
14. Add reserved apricots and almonds and mix briefly.
15. Scrape batter into the prepared loaf pan and bake for 1 hour.
16. Allow to cool 10 minutes in the pan.
17. Remove from pan and cool on rack.
18. Serve sliced thin.
19. Spread with unsalted butter.

apricot, flour, baking powder, salt, butter, sugar, egg, orange juice, almonds

Taken from www.food.com/recipe/apricot-tea-loaf-244444 (may not work)