It wasn't. The recipe calls for 4 cups of self-rising flour, dried apricots (though soaked in brandy and then drained), sugar, and pistachio nuts versus a small amount of butter, buttermilk, and a couple of eggs. Mixing the batter was like mixing paste, very tough. Still I got it to the point where it was just mixed and into the pan. Once baked they were dry, a little heavy, and the flour overpowered the ingredients. Not horrible mind you, they were edible but they weren't the apricoty-pistachio goodness I was hoping for.
That said, I think this can be the basis for a good recipe. I will go through and see if I can improve the recipe. I looked around in the book and this seems to be the only one so far that called for that much flour so I haven't given up on the book.