Table of Contents
Preheat oven to 325 degrees F. Grease 9-inch tube pan. In medium bowl, toss apricots and 2 cups coarsely chopped pecans with 1 tablespoon flour; set aside. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended.
In medium bowl, toss apricots and 2 cups coarsely chopped pecans with 1 tablespoon flour; set aside. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until light and fluffy, about 2 minutes, constantly scraping bowl with rubber spatula.
With mixer at low speed, add eggs, brandy, vanilla extract, baking powder, salt, and 2 cups flour; beat until well blended. Stir in apricot mixture.
Directions. Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans. Bake at 275 degrees F…
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