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Print Friendly Recipe Recipe Information Description: Consists of two parts, Brandied Fruit Starter and Bread Source: Chuck- Have had recipe for many years. Ingredients 1 cup (225 ml) butter 1-3/4 cups (425 ml) sugar 3 cups (700 ml) all-purpose flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) ground cinnamon 1/2 tsp (2 ml) salt 2 eggs 1/4 tsp (1 ml) each ground cloves and nutmeg 1 cup (225 ml) pecans 2 cups (475 ml) drained "Brandied Fruit Starter" (Recipe follows) 1/4 cup (60 ml) starter fruit juice Preparation Combine butter and sugar in a large bowl and beat well. Combine flour, baking soda, cinnamon, salt, cloves and nutmeg. Add to butter mixture beating well. Add eggs and beat well. Coarsely chop brandied fruit and stir into batter. Add pecans and juice, mixing well. Pour into a well greased and floured 10 inch Bundt pan. Bake at 350 degrees (175 C.) F for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar if desired Comments BRANDIED FRUIT STARTER 15 1/2 ounce can pineapple chunks, drained 16 ounce can sliced peaches, drained 17 ounce can apricot halves, drained 10 ounce jar marachino cherries, drained 1 1/4 cup sugar 1 1/4 cup brandy (apricot, peach or plain) Combine in a bowl, stir and cover. Let stand at room temperature for 3 weeks, stirring twice a week. Always reserve 1 cup of starter to replenish, adding 1 cup sugar and 1 cup of each of the first 4 ingredients every 1 to 3 weeks. Alternate fruit each time. Stir, cover and allow to stand 3 days before using.

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