Brandied Fruit Friendship Cake And Starter
Yield: 1 Servings
Ingredients
1 c margarine, melted
1 3/4 c sugar
3 c flour
1 ts baking soda
1 ts ground cinnamon
1/2 ts salt
1/4 ts ground cloves
1/4 ts ground nutmeg
2 ea large eggs
2 c brandied fruit
1 c nuts, chopped
1/4 c brandied fruit juice
---------------------BRANDIED FRUIT STARTER---------------------------
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.
Yield: 1 Servings
Ingredients
1 c margarine, melted
1 3/4 c sugar
3 c flour
1 ts baking soda
1 ts ground cinnamon
1/2 ts salt
1/4 ts ground cloves
1/4 ts ground nutmeg
2 ea large eggs
2 c brandied fruit
1 c nuts, chopped
1/4 c brandied fruit juice
---------------------BRANDIED FRUIT STARTER---------------------------
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.