Apricot Tea Loaf

1 cup shortening
2 tablespoons shortening
1 egg
3/4 cup skim milk
3/4 cup fresh squeezed orange juice
2 tablespoons orange rind, grated
3 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup chopped pecans
1 cup dried apricots
Preheat oven to 350 degrees. Bring 1/2 cup water to a boil and plump dried apricots in water. Set aside. Blend sugar, milk, egg, shortening, orange juice and orange rind together. In another bowl, mix together dry ingredients. Add to liquid mixture and blend well. Add chopped apricots and pecans (if desired) to batter and stir. Pour into vegetable-sprayed loaf pan and let stand for 20 minutes to meld flavors. Bake for 1 hour or until browned. Cool for 10 minutes, then invert and cool completely. Wrap in foil and refrigerate until serving time.

Yield: 1 loaf (16 servings)
Per serving:
Calories 260
Fat Calories 72
Fat 8g
Cholesterol 16mg
Fiber 1g
Protein 5g

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