Many of you remember how popular brandied fruit was during the 1970's. I always kept it on hand for that famous "Friendship Cake" we made and the fruit we shared. Last night, I thought I would get some going at home again and you can too! It is so lovely to look at and here is what you will need to get started:
To create your own starter you need a large clean glass container with a loosely fitted lid. Purchase the following canned fruits: 1 15 1/4 oz can pineapple chunks, drained, 1 16 oz can sliced peaches, drained, 1 17 oz can apricot halves, drained, 1 10 oz jar maraschino cherries, drained, 1 1/4 cups sugar and 1 1/4 cups of brandy.
Combine all the ingredients in the glass container and stir gently. Cover with the lid and leave at room temperature for 3 weeks. Mark your calender the day you created your batch as in two weeks you will add ONLY ONE of the fruits and 1 cup of sugar. Now you will wait another two weeks! You will go down in the fruit list and over a 8 week period you will add one of each of the fruits alternating them. When you have 6 cups you can divide the fruit and start a second glass container or give 3 cups away or make the Friendship Cake.
1 cup butter - melted, 1 3/4 cups sugar, 3 cups sifted all purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 2 eggs, 2 cups of the drained brandied fruit mixture chopped, 1 cup chopped pecans, 1/4 cup brandied fruit juice and optional powdered sugar to sift on top of finished cake
Preheat oven to 350 degrees: 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 brandied fruit; and stir into batter. Add pecans and juice and mix well. Pour batter into a well-greased and floured 10-12" bundt pan. Bake for 1 hour. Cool in pan 10 minutes and remove. After it cools completely- sprinkle confectioners sugar on top using a sifter to separate sugar.
Due to time crunch - this is a repost!