1 c Butter/Margarine — Melted 1 c Chopped Pecans
1 3/4 c Sugar 1/4 c Brandied Fruit Juice
3 c Unbleached All-purpose –
Flour 15 1/2 oz (1 Cn) Pineapple Chunks
1 ts Baking Soda 16 oz (1 cn) Sliced Peaches
1 ts Ground Cinnamon 17 oz (1 cn) Apricot Halves
1/2 ts Salt 10 oz (1 jr) Maraschino cherries
1/4 ts Ground Cloves 1 1/4 c Sugar
1/4 ts Ground Nutmeg 1 1/4 c Brandy (Any Brand)
2 lg Eggs BRANDED FRUIT STARTER—–
2 c Brandied Fruit
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, nonmetallic 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