1 16-oz. can apricot halves
1/3 c. shortening
2 c. cake flour
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. sugar
1 tsp. baking powder
2 eggs
1/2 tsp. baking soda

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Drain apricots, reserving syrup. Press apricots through a sieve or food mill; add enough syrup to make 1 cup. Set aside.

Cream shortening and sugar together until fluffy. Add eggs, one at a time, beating well after each addition.