Brandied fruit friendship cake and starter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine, Melted |
| 1¾ | cup | Sugar |
| 3 | cups | Flour |
| 1 | teaspoon | Baking Soda |
| 1 | teaspoon | Ground Cinnamon |
| ½ | teaspoon | Salt |
| 15½ | ounce | (1 Cn) Pineapple Chunks |
| 16 | ounces | (1 cn) Sliced Peaches |
| 17 | ounces | (1 cn) Apricot Halves |
| ¼ | teaspoon | Ground Cloves |
| ¼ | teaspoon | Ground Nutmeg |
| 2 | eaches | Large Eggs |
| 2 | cups | Brandied Fruit |
| 1 | cup | Nuts, Chopped |
| ¼ | cup | Brandied Fruit Juice |
| 10 | ounces | (1 jr) Maraschino |
| 1¼ | cup | Sugar |
| 1¼ | cup | Brandy (Any Brand) |
Directions
CAKE
BRANDIED 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 DOROTHY FLATMAN On 01-06-95