Brandied Apricot or Prune and Armagnac Loaf

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Preparation info
  • Makes 2 cakes; each serves

    8–10

    • Difficulty

      Easy

Appears in

By Alice Medrich

Published 1990

  • About

For best flavor, bake at least one day ahead.

Ingredients

  • ¼ cup brandy or Armagnac ¾ cup ( ounces) minced dried apricots

Method

  1. Preheat oven to 325°. Spray pan(s) well with a pan release such as Pam. Combine liqueur with minced fruit in a small bowl; set aside. Sift together flour, baking powder, baking soda, and salt; set aside.
  2. In the bowl of an electric mixer, cream butter,