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