1 1/2 c. apricot nectar
1 1/2 c. raisins
1/3 c. dried apricots (about 12), cut fine
1 tbsp. grated orange rind
2 3/4 c. sifted flour
2 tsp. baking soda
1 tsp. salt
1/2 c. chopped nuts
1 tbsp. Crisco
1 c. sugar
1 egg
1 c. cream or evaporated milk (I used evaporated milk)

Preheat oven to 350 degrees. Grease 2 medium loaf pans or 4 small loaf pans.

In a small saucepan, combine nectar, raisins and apricots. Bring to a boil and simmer 5 minutes. Add the orange rind, stir and set aside to cool.

Sift together the flour, soda and salt. Add the nuts.

In a large bowl, blend together the Crisco and sugar. Add the egg and evaporated milk and beat the mixture.

Blend in the dry ingredients, alternately with the fruit, into the creamed mixture, beginning with the dry ingredients. Blend thoroughly after each addition.

Pour into pans and bake at 350 degrees for 50 to 60 minutes.

NOTE: 1 large can apricot nectar, a 6 ounce package of dried apricots and a 13 ounce can evaporated milk will make a triple recipe. This freezes well.