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 |
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 |
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
BRANDED FRUIT STARTER
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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