1 (15 1/2oz.) can pineapple chunks, drained
1 (16 oz.) can sliced peaches, drained
1 (17oz.) can apricot halves, drained
1 (10oz.) jar maraschino cherries, drained
1 1/4 cup sugar
1 1/4 cup brandy*
Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. You can serve this fruit over ice cream or pound cake, always reserving at least 1 cup of the starter.
To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using. Yield: 6 cups.
*Apricot or peach brandy can be used, if desired.
1 cup margarine, melted
1 3/4 cups sugar
3 cups flour
1 teas baking soda
1 teas cinnamon
1/2 teas salt
1/4 teas ground cloves
1/4 teas nutmeg
2 cups brandied fruit, drained
1 cup chopped pecans
1/4 cup brandied fruit juice
Confectioners sugar (optional)
Combine butter and sugar in a large bowl; beat well. Combine next 6 ingredients; add to butter mixture, beating well. Add eggs; beat well.
Coarsely chop fruit, and stir into batter. Add pecans and juice; mix well. Pour batter into a well greased and floured 10 in bundt pan. Bake at 350 for 1 hour. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack. Sprinkle with confectioners sugar if desired.
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