Friendship Cake - From Scratch

Here is a variation - this one is made from scratch rather than using cake mixes.
If you like a fruit-spice cake, you will like this.

From: Trail Boss's Cowboy Cookbook
Submitted by: Bonita Harris - Walters, Oklahoma

Brandied Fruit Starter

1-15½ ounce can pineapple chunks
1-l6 ounce can sliced peaches
1-17 ounce can apricot halves
1-l0 ounce jar Maraschino cherries
1¼ cups sugar
1¼ cups brandy

Drain all canned fruit. Combine all ingredients in clean, non-metallic 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 of sugar.
Cover and let stand at room temperature 3 days before using again.
Yields 6 cups of brandied fruit.

To Make Cake:

1 cup butter or margarine, melted
1¾ cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 eggs
2 cups brandied fruit
1 cup chopped pecans
¼ cup brandied fruit juice

Combine butter and sugar in large mixing bowl. Beat well.
Combine next 6 ingredients. Beat well. Add eggs.
Coarse chop brandied fruit and stir in batter. Add pecans and juice. Mix well.
Pour batter into well-greased bundt pan. Bake at 350° for 1 hour.
Cool in pan 10 minutes, then remove from pan. Makes one l0-inch cake.

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