Recipe:  30 Day Fruit Starter!



Ingredients:

15 1/4 ounces pineapple chunks, drained
17 ounces apricot halves, drained
16 ounces sliced peaches, drained
10 ounces maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy (optional)

Instructions:

Combine pineapple apricots, peaches, cherries, sugar and brandy in clean
non metal bowl and stir gently. Cover and let stand at room temperature
three weeks, stirring fruit twice a week. Starter is now ready to use.
Reserve 1 cup of starter at all times or you will have to start all over
again. To replenish starter add 1 cup sugar and one of the four fruits,
add
another fruit every week for the next three weeks, stirring gently each
time. Cover and let stand at room temperature three days before using.
Apricot or peach brandy can be used and fruit cocktail may be
substituted
for peaches or apricots.


Cake Recipe:



Ingredients:

1 cup of melted butter
1 3/4 cups sugar
3 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
2 cups chopped pecans (optional)
1/4 cup drained fruit mix
powdered sugar

Instructions:

Combine butter and sugar in a large bowl and beat well. In separate bowl
combine flour, soda, cinnamon, salt, cloves and nutmeg; add to butter
mixture and beat well. Add eggs one at a time, beating well after each
addition. Gently mix fruit starter into batter. Add pecans and juice and
mix well. Pour into greased floured 10 inch bundt pan and bake at 350
for 1
hour. Cool 10 minutes and turn out onto a wire rack to finish cooling,
Dust
with powdered sugar.
I make these in loaf pans - it makes several and then I can freeze them.
Enjoy!