Instructions: Place the apricots in a bowl and cover with luke-warm water. Let stand for 30 minutes. Preheat the oven to 350 degrees. Line a 9x5-inch loaf pan with waxed paper and grease the paper.

With a vegetable peeler, remove the orange rind, leaving the white pith. Chop the orange strips finely. Drain the apricots and chop coarsely. Place in a bowl with the orange rind and the raisins. Squeeze the peeled orange and add enough hot water to make 3/4 cup liquid. Add the orange juice mixture to the apricot mixture. Stir in the sugar, oil and eggs; set aside. In another bowl, sift the flour, baking powder, salt and baking soda. Fold the flour mixture into the apricot mixture one-third at a time, then stir in the walnuts.

Spoon the mixture into the prepared pan and bake until a skewer inserted into the center of the loaf comes out clean, about 55-60 minutes. If the loaf is browning too quickly, cover the top with a piece of foil. Cool in pan for 10 minutes, then place on a rack to cool.

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