Directions

Drain apricots, and save syrup. Puree apricots in a food processor, adding syrup if necessary to make 1 cup. Whisk together the flour, baking powder, soda, and salt.

In a large bowl, cream together shortening and sugar. Add eggs one at a time, and beat fill fluffy. Add flour mixture alternately with apricot puree to the creamed mixture. Stir in nuts. Spread batter into a greased and floured 9 x 5 loaf pan. Bake at 350 degrees F for 50 minutes. Remove from pan, and cool on a rack.