Brandied fruit friendship cake and starter

Ingredients

Quantity		Ingredient
1	cup	Margarine, Melted
1¾	cup	Sugar
3	cups	Flour
1	teaspoon	Baking Soda
1	teaspoon	Ground Cinnamon
½	teaspoon	Salt
15½	ounce	(1 Cn) Pineapple Chunks
16	ounces	(1 cn) Sliced Peaches
17	ounces	(1 cn) Apricot Halves
¼	teaspoon	Ground Cloves
¼	teaspoon	Ground Nutmeg
2	eaches	Large Eggs
2	cups	Brandied Fruit
1	cup	Nuts, Chopped
¼	cup	Brandied Fruit Juice
10	ounces	(1 jr) Maraschino
1¼	cup	Sugar
1¼	cup	Brandy (Any Brand)

Directions

CAKE

BRANDIED FRUIT STARTER

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. Submitted By DOROTHY FLATMAN On 01-06-95

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