2 ½ cups All-purpose flour
1 cup Granulated sugar
3 ½ tsps. Baking powder (I use Rumford-no aluminum)
1 tsp. Salt
3 Tbl. Vegetable oil (canola or whatever kind you prefer to use)
½ cup Milk (I used skim)
4 tsp. Grated orange peel (I use dried-same amount)
¾ cup Orange juice (I used reconstituted frozen)
1 cup Chopped dried apricots (1/4” or as desired) (optional:raisins (whole) as part of the apricots)
1 Egg
1 cup Chopped nuts (I crushed them in a plastic bag with a rolling pin-quick and mess free)

Heat oven to 350°F. Coat 8×8” pan with spray vegetable oil.

Sift together dry ingredients.

Combine egg, oil, orange juice and milk large mixer bowl. Beat with whisk until egg is lightly beaten. Add dry ingredients, fruit and nuts. Combine and pour into pan.

Bake 35 to 45 minutes or as needed, until wooden pick comes out clean.

I glazed the top with a powdered sugar glaze (vanilla, powdered sugar and milk).

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