1 c Butter/Margarine, Melted
1 3/4 c Sugar
3 c Unbleached All-purpose Flour
1 ts Baking Soda
1 ts Ground Cinnamon
1/2 ts Salt
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
2 Large Eggs
2 c Brandied Fruit
1 c Chopped Pecans
1/4 c Brandied Fruit Juice
-BRANDED FRUIT STARTER-
15 1/2 oz (1 Cn) Pineapple Chunks
16 oz (1 cn) Sliced Peaches
17 oz (1 cn) Apricot Halves
10 oz (1 jr) Maraschino
1 1/4 c Sugar
1 1/4 c Brandy (Any Brand)
Combine butter and sugar in large mixing bowl. Beat well. Combine next 6
ingredients. Beat well. Add eggs. Coarse chop brandied fruit and stir into
batter. Add pecans and juice. Mix well. Pour batter into well-greased 10
inch bundt pan. Bake at 350 degree F. oven for 1 hour. Cool in pan 10
minutes, then remove from pan. BRANDIED FRUIT STARTER: Drain all canned
fruit. Combine all ingredients in clean, nonmettalic bowl. Stir gently.
Cover and let stand at room temperature for 3 weeks, stirring twice per
week. As you use it, replace the amount taken with 1 cup sugar. Cover and
let stand at room temperature 3 days before using again. Yields 6 cups of
brandied fruit.
Yields
8 Servings