Pat Nixon's Apricot Nut Bread

Pat Nixon’s Apricot Nut Bread

This recipe comes from Mrs. Richard M. Nixon, former First Lady, sent
to the ladies of Most Precious Blood Parish, Corpus Christi, Texas,
when she was still First Lady.


1/2 cups dried apricots, diced, soaked,
drained and ground or chopped
1 egg
1 cup granulated sugar
2 tablespoons butter, melted
2 cups flour, sifted
3 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup orange juice, strained
1/4 cup water
1 cup walnut pieces, broken

Beat egg. Stir in sugar and butter; mix well. Sift flour with baking
powder, soda and salt. Add alternately with orange juice and water to
the sugar mixture. Add apricots and nuts; mix well. Bake in loaf pan
at 350 degrees F for 1 1/2 hours or until firm when tested.

B-man :wink: