1 lb. can (2 c.) apricot halfs
1/2 c. sugar
1 3/4 c. sifted all-purpose flour
1/2 tsp. baking soda
1/2 c. chopped pecans or walnuts
1/3 c. shortening
2 eggs
1 tsp. baking powder
1/2 tsp. salt

Drain apricots, reserving syrup. Sieve apricots. Add reserved syrup, if necessary, to make 1 cup. Cream together shortening and sugar. Add eggs one at a time; beat until light and fluffy. Sift together dry ingredients. Add to creamed mixture alternately with apricot mixture. Stir in nuts. Pour into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for about 50 minutes. These freeze well.