Title: Friendship Cake-Amish
Categories: Cake
Yield: 8 Servings
| 1 | c | Butter/Margarine, Melted |
| 1 3/4 | c | Sugar |
| 3 | c | Unbleached All-purpose Flour |
| 1 | ts | Baking Soda |
| 1 | ts | Ground Cinnamon |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground Cloves |
| 1/4 | ts | Ground Nutmeg |
| 2 | | Large Eggs |
| 2 | c | Brandied Fruit |
| 1 | c | Chopped Pecans |
| 1/4 | c | Brandied Fruit Juice |
| BRANDED FRUIT STARTER |
| 15 1/2 | oz | (1 Cn) Pineapple Chunks |
| 16 | oz | (1 cn) Sliced Peaches |
| 17 | oz | (1 cn) Apricot Halves |
| 10 | oz | (1 jr) Maraschino |
| 1 1/4 | c | Sugar |
| 1 1/4 | c | Brandy (Any Brand) |
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 MICHAEL ORCHEKOWSKI MSG#: 1883