| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | Cakes | 8 | Servings | |
INGREDIENTS
| 1 | c | Butter/Margarine, Melted |
| 1 3/4 | c | Sugar |
| 3 | c | Unbleached All-purpose Flour |
| 1 | t | Baking Soda |
| 1 | t | Ground Cinnamon |
| 1/2 | t | Salt |
| 1/4 | t | Ground Cloves |
| 1/4 | t | Ground Nutmeg |
| 2 | Large Eggs | |
| 2 | c | Brandied Fruit |
| 1 | c | Chopped Pecans |
| 1/4 | c | Brandied Fruit Juice |
| 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 |
INSTRUCTIONS
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. Submitted By MICHAEL ORCHEKOWSKI MSG#: 1883
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