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| Recipe Categories: |
Cake Recipes
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| Average Rating: |
(11 votes)
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| Yield: |
8 servings
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Ingredients |
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1 c |
Butter/Margarine, Melted |
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1 3/4 c |
Sugar |
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3 c |
Unbleached All-purpose Flour |
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1 ts |
Baking Soda |
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1 ts |
Ground Cinnamon |
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1/2 ts |
Salt |
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1/4 ts |
Ground Cloves |
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1/4 ts |
Ground Nutmeg |
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2 |
Large Eggs |
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2 c |
Brandied Fruit |
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1 c |
Chopped Pecans |
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1/4 c |
Brandied Fruit Juice |
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-------BRANDIED FRUIT STARTER------------ |
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15 1/2 oz |
(1 Cn) Pineapple Chunks |
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16 oz |
(1 cn) Sliced Peaches |
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17 oz |
(1 cn) Apricot Halves |
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10 oz |
(1 jr) Maraschino |
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1 1/4 c |
Sugar |
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1 1/4 c |
Brandy (Any Brand) |
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Instructions |
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1.
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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.
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2.
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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.
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Submitted By MICHAEL ORCHEKOWSKI MSG#: 1883
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