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

Combine apricots and water and let sit 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 and gradually add to batter, stirring just until all ingredients are moistened. Spoon batter into 9"x5"x3" pan prepared with shortening and flour. Bake at 350 degrees for 1 hour and 15 to 25 minutes (until pick comes out clean). Cool 10 minutes in pan.