1 c. dried apricots, chopped
3/4 c. boiling water
1/3 c. butter, softened
1 c. sugar
2 eggs
1/2 c. light corn syrup
1 c. chopped pecans
3 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt

Combine apricots and boiling water in a small bowl; set aside to soak 15 minutes.

Cream butter and sugar; beat in eggs and corn syrup. Stir in apricots (including liquid); add pecans and mix well. Combine remaining ingredients; gradually add to batter, stirring just until all ingredients are moistened.

Spoon batter into a well greased 9"x5"x3" loaf pan. Bake at 350 degrees for 1 hour and 15 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; serve warm or cold. Yield: 1 loaf.