1 tsp. baking soda
1 c. very hot water
1 c. finely snipped dried apricots
1/2 c. sugar
1/4 c. reg. butter, softened
1 egg
1 tbsp. grated lemon rind
1 tsp. vanilla extract
Dash of salt
1 1/2 c. flour
1 c. chopped walnuts

Preheat oven to 350 degrees. Generously grease and flour an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.

In a medium bowl, mix baking soda with hot water. Add apricots; let stand 10 minutes. In large mixer bowl at low speed, blend sugar, butter, egg, lemon rind, vanilla, and salt until well blended. Add flour and apricot mixture. Stir just until flour is moistened. Add nuts. Pour into pan. Bake for 55 to 65 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. Serve with softened cream cheese or honey butter, if desired. Serves 6 if hungry, 12 if Weight Watchers.