Ingredients
- 2 eggs
- 2 brandied fruit
- 1 jr
- 600 gr sugar
- 375 gr unbleached all-purpose flour
- 280 gr brandy
- 230 gr butter
- 140 gr pecans (chopped)
- 60 ml brandied fruit juice
- 5 gr baking soda
- 3 gr cinnamon (ground)
- 1 gr salt
- 1 gr nutmeg (ground)
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 25 cm bundt pan. Bake at 180ÂșC . 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 MICHAEL ORCHEKOWSKI MSG#: 1883