Swedish Apricot Nut Bread

This is my mom’s recipe.  She has made it for several family holiday gatherings.

• 1 c dried apricots
• 1/2 to 1 c brandy
• 1 c sugar
• 2 Tbsp softened butter
• 1 egg, slightly beaten
• 3/4 c chopped walnuts
• Grated rind of 1 lemon (Make sure you only grate the rind/zest and not the white part.  The white part is very bitter.)
• 1/2 c orange juice
• 2 c flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt

Soak apricots in brandy to cover for 2-3 hours.  Drain, reserving 1/4 c brandy and cut each apricot into 6 small pieces.  Cream sugar and butter until light and fluffy.  Add egg and lemon rind and beat until mixture is smooth and well-blended.  Add reserved 1/4 c brandy and orange juice.  Sift flour with baking powder and salt.  Resift into batter gradually, stirring between additions.  Fold in nuts and cut-up apricots.  Butter an 8″ loaf pan, line with buttered brown paper (or parchment paper) and pour in batter.  Let stand 20 minutes.  Bake in prehated 350-degree oven for 1 hour or until top is golden brown.  Turn out of pan while hot, peel off paper and cool on a wire rack.  Let mellow 24 hours before cutting.