1/2 cup butter
2/3 cup granulated sugar
1/3 cup brown sugar
2 eggs
2 cups flour
1 1/2 teaspoons baking powder
1 can apricot halves, drained
1/4 cup apricot brandy or orange juice
1 cup chopped pecans

Cream butter and sugar. Beat in eggs. Mash apricots and mix with brandy or orange juice. Sift dry ingredients and fold in alternately with apricot-juice mixture. Add pecans and bake in two greased and floured loaf pans at 350 degrees F for 35 minutes.

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