Brandied Apricot Loaves

1 1/2 cups (8 ounces) coarsely chopped dried apricots
2/3 cup The Christian Brothers Brandy
1/3 cup water
1 cup granulated sugar
2 eggs
1/3 cup vegetable oil
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2 3/4 cups flour
1 cup chopped nuts
Brandied Cream Cheese

In 1-quart saucepan combine apricots, brandy and water. Bring just to a boil. Remove from heat and set aside 10 minutes.

In large bowl combine sugar, eggs, oil, baking soda and liquid drained from apricots. Beat 2 minutes. Mix in baking powder, salt, flour and apricots just to blend. Fold in nuts. Turn into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F for 35 to 45 minutes until tops are browned and loaves are springy to the touch.

Cool 5 minutes. Turn out on wire racks. Wrap in aluminum foil while still slightly warm. Store 24 hours before slicing.

Serve with Brandied Cream Cheese. Loaves may also be securely wrapped and frozen up to 1 month.

Brandied Cream Cheese:
6 ounces cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons butter or margarine, softened
3 tablespoons The Christian Brothers Brandy

Combine all ingredients in small bowl. Beat until smooth. Chill.

Store in refrigerator 24 hours before serving.

Makes about 3/4 cup.