1 1/2 c. dried apricots
1/4 c. sugar
1 c. boiling water
2 1/2 c. all purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped almonds
2 tbsp. butter
1/2 c. sugar
1 egg
1 c. milk

Place apricots and 1/4 cup sugar in saucepan, and cover with 1 cup boiling water. Cover over medium heat for 10 minutes or allow to stand 1 hour.

Sift flour, baking powder and salt together and set aside. Preheat oven to 350 degrees.

Drain and chop apricots. Fold in almonds.

In large mixing bowl, cream together butter, 1/2 cup sugar and egg and beat well. Stir in fruit mixture.

Add dry ingredients, alternately with milk to batter, mixing well after each addition.

Spoon batter into a greased and floured 9" loaf pan.

Bake for 1 hour or until knife inserted into the center of the loaf comes out clean. Yield: 1 loaf.

Variation: For sweeter bread, use one cup of sugar and sprinkle loaf with confectioners' sugar before serving.