Brandied Apricot Loaves

Grease bottom and 1/2 inch up the sides of two 7-1/2x3-1/2x2-inch loaf pans or six 4-1/2x2-1/2x1-1/2-inch loaf pans. Set aside. In a small bowl combine the 1/4 cup dried apricots, the raisins, and apricot brandy; let stand for 15 minutes.

Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, salt, cinnamon, and mace. Make a well in the center of the flour mixture. Set aside.

In a medium bowl combine apricot nectar, eggs, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in soaked fruit mixture and the 1/2 cup almonds. Spoon batter evenly into prepared pans.

Bake until a toothpick inserted near centers comes out clean. Allow 40 to 45 minutes for the 7-1/2x3-1/2x2-inch loaf pans or 30 to 40 minutes for the 4-1/2x2-1/2x1-1/2-inch loaf pans. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks. Wrap each loaf in foil or plastic wrap and store overnight.

When ready to serve bread, prepare Apricot Icing: In a small bowl combine powdered sugar, 2 teaspoons apricot nectar, and vanilla. Stir in additional apricot nectar, 1 teaspoon at a time, until icing reaches drizzling consistency.

Drizzle Apricot Icing over bread; sprinkle with the 2 tablespoons dried apricots and 2 tablespoons almonds.