Preheat oven to 350?F. Generously butter a 9 x 5 inch loaf pan. Sprinkle with sliced almonds; gently press almonds to sides and bottom of pan. Combine milk, butter, pineapple, apricots and egg in large mixing bowl. Combine dry ingredients. Stir dry ingredients into milk-fruit mixture just until all ingredients are combined. Spread batter evenly in pan. Bake until wooden pick inserted in center comes out clean, about 70-75 minutes. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Wrap tightly in plastic wrap and store 24 hours before serving.