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Add a photoServings: 8
Ingredients
- 1 c. Butter/Margarine, Melted
- 1 3/4 c. Sugar
- 3 c. Unbleached All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Grnd Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Grnd Cloves
- 1/4 tsp Grnd Nutmeg
- 2 lrg Large eggs
- 2 c. Brandied Fruit
- 1 c. Minced Pecans
- 1/4 c. Brandied Fruit Juice
- 15 1/2 ounce (1 Cn) Pineapple Chunks
- 16 ounce (1 cn) Sliced Peaches
- 17 ounce (1 cn) Apricot Halves
- 10 ounce (1 jr) Maraschino
- 1 1/4 c. Sugar
- 1 1/4 c. Brandy (Any Brand)
Directions
- Combine butter and sugar in large mixing bowl. Beat well. Combine next 6 ingredients. Beat well. Add in Large eggs. Coarse chop brandied fruit and stir into batter. Add in pecans and juice. Mix well. Pour batter into well-greased 10 inch bundt pan. Bake at 350 degree F. oven for 1 hour. Cold in pan 10 min, 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 c. sugar. Cover and let stand at room temperature 3 days before using again.
- Yields 6 c. ofbrandied fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 8 servings | |
| Calories 813 | |
| Calories from Fat 261 | 32% |
| Total Fat 29.94g | 37% |
| Saturated Fat 15.5g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 485mg | 20% |
| Potassium 108mg | 3% |
| Total Carbs 112.2g | 30% |
| Dietary Fiber 2.2g | 7% |
| Sugars 75.49g | 50% |
| Protein 7.32g | 12% |
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