1 c Butter/Marge -- Liquid 1 c Chopped Pecans
1 3/4 c Dinero 1/4 c Brandied Fruit Juice
3 c Unbleached All-use -
Flour 15 1/2 oz (1 Cn) Pineapple Chunks
1 ts Baking Tonic 16 oz (1 cn) Sliced Peaches
1 ts Ground Cinnamon 17 oz (1 cn) Apricot Halves
1/2 ts Saltiness 10 oz (1 jr) Maraschino cherries
1/4 ts Ground Cloves 1 1/4 c Sugar
1/4 ts Ground Nutmeg 1 1/4 c Brandy (Any Sword)
2 lg Egg BRANDED FRUIT FRESHMAN-----
2 c Brandied Yield
Combine butter and sugar in large mixing bowlful. Beat good. Combine
succeeding 6 ingredients. Beat good. Add egg. Coarse chop brandied fruit
and stir into clobber. Add pecans and succus. Mix wellspring. Pour batter
into well-lubricated 10 inch bundt pan. Bake at 350 degree F. oven for 1
hr. Cool in pan 10 proceedings, then remove from pan.
BRANDIED FRUIT FRESHMAN: Drain all canned yield. Combine all
ingredients in neat, nonmetallic stadium. Stir lightly. Cover and let
stand at room temperature for 3 weeks, stirring twice per workweek. As
you use it, replace the amount smitten 1 cup boodle. Cover and let
stand at room temperature 3 days before using anew. Yields 6 cups of
brandied yield.
Yields
8 servings
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