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2 c. sugar 112c. oil 1 eggs M e. flour ' 1 4 tsp. cinnamon > 1 tsp. soda ; l tsp. vanilla < 1 tsp. almond Jigger brandy whiskey 3 e. nuts (pecans) 1 c. coconut 1 3 c. dried apples Mix sugar and oil. Add eggs, one at a time; beat after each, Sift soda, salt and flour; add to egg mixture, beat well. Add apples, nuts, coco-' nut. vanilla and brandy. Bake in, greased and floured tube pan 1 houi;and 20 minutes. Do not open oven door until time is up. Better if it sets , for 24 hours before cutting. Nutty brandied bonbons 1 3 cup dried apricots 3 T. brandy «> 3/4 lb. white chocolate (< 1 cup creamy peanut butter 1 T. butter ,i ltioz. sweet chocolate Puree apricots in food processor!', combine with brandy. Let set over: night. Melt white chocolate; stir ifb peanut butter and butter. Cool. Beat in apricots; mix 2 minutes. Spread in! greased 9-bv-9-inch pan. Refrigerate overnight; cut into 1-by-l 1/2inch
rectangles. Melt chocolate. Dip(! each rectangle into chocolate; let setb until firm. Makes about 6 1/2 dozen. .
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