Annacias North Africa/Middle East Apricot and Honey Loaf

Directions

1. Place apricots in a small pan with just enough water to cover. Bring to boil, reduce heat and simmer for a couple of minutes Set aside to cool enough to be able to handle then drain them saving the apricot water.
2. Chop when cool enough, you need 1 cup. Save 1/2 a cup of the drained water or add enough water to make a 1/2 cup if it's short.
3. Preheat oven to 350°F . Butter and flour a 9 x 5 x 3-inch metal loaf pan.
4. Stir first 5 ingredients together in medium bowl to blend and make a well.
5. Add the well drained and chopped apricots and mix to coat the arpicots.
6. In another bowl whisk together honey, sugar, oil and eggs in large bowl until blended, about 3 minutes. You can do this with a mixer if you wish but if the honey flows easilt it's very easy by hand and saves getting the mixer out.
7. Microwave the saved water to bring to a boil.
8. Pour into the dry ingredients and fold just enough to start getting it mixed.
9. Add in 1/2 cup boiling water and continue folding until almost fully mixed. It's ok to have some dry flour or some small lumps.
10. Transfer batter to prepared pan.
11. Bake until loaf is brown and tester inserted into center comes out clean, about 40-45 minutes.
12. Cool in pan 10 minutes.
13. Turn out onto rack. Wrap warm cake in foil and store at room temperature until used up.

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