Recipe By : Serving Size : 0 Preparation Time: 0:00 Categories : Bread 3 cups flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 cups sugar 1 1/2 cups oil 4 eggs 1 teaspoon vanilla 1 5 ounce can evaporated milk Apricot butter 1 1/4 cups apricots -- finely chopped 1 Cup sugar 1 1/4 cups pecans -- chopped Mix together flour, baking soda and salt. Add sugar, oil, eggs, vanilla, and evaporated milk. Mix thoroughly. Add apricot butter and pecans; blend. Pour into 2 greased and floured loaf pans and bake at 350 degrees for 1 hour and 5 to 10 minutes or until loaf tests done. To make apricot Butter: Soak apricots overnight in water to cover. Add sugar and simmer 10 Minutes or until soft. Cool completely before adding to recipe. Yield: "2 loaf pans"

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Per Serving (excluding unknown items): 8069 Calories; 453g Fat (49.6% calories from fat); 87g Protein; 948g Carbohydrate; 25g Dietary Fiber; 890mg Cholesterol; 3400mg Sodium. Exchanges: 20 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Fruit; 1 Non-Fat Milk; 86 1/2 Fat; 40 Other Carbohydrates. NOTES: From Carol's Mother's Recipes cookbook