1/4 c. butter, softened
1 1/4 c. sugar
1 egg, beaten
2 c. sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground coriander
1 c. mashed, drained, canned apricots
2 tbsp. sour cream
1/2 tsp. almond extract
1/2 c. chopped pecans
1/2 c. halved cherries (Maraschino)

Preheat oven to 350 degrees for metal 9x5x3 loaf pan or 325 degrees for glass. Glass preferable for this. Line bottom with waxed paper. Grease. Beat butter and sugar together. Sift dry ingredients together and stir into sugar mixture alternately with apricots, sour cream and almond extract. Add pecans and cherries.

Turn into pan and bake 50 minutes or until center springs back when lightly pressed. Cool in pan on rack 5 minutes. Turn out. Cool completely. Refrigerate and let ripen one day.

Substitution: Yogurt for sour cream.