Combine Wesson oil and sugar thoroughly.
Add beaten eggs, then add dry ingredients (sifted together).
Add brandied fruit, nuts, vanilla and extra juice.
Mix well.
Pour into well-greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for about 1 hour.
If using a tube pan, bake at 350\u00b0 for about 1 1/4 hours.
Cream butter and sugar.
Beat in eggs.
Add dry (sifted) ingredients, then add the applesauce and the Brandied Fruit.
Mix well.
Gradually add raisins, coconut and nuts.
Melt oleo; add sugar.
Beat in eggs, flour and spices.
Batter will be thick.
Add fruit and some juice.
Fold in nuts.
Pour into a greased tube or Bundt pan.
Bake at 350\u00b0 for 1 hour or at 350\u00b0 for 15 minutes; then turn down to 300\u00b0 for remaining 45 minutes.
Drain and set aside the brandied fruit starter, saving the liquid to
Combine butter and sugar in large bowl.
Beat well.
Add eggs, beat well.
Coarsely chop brandied fruit and stir into batter.
Add pecans and juice; mix well.
Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350\u00b0 for one hour.
Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar if desired.
Combine fruit, coconut and nuts.
Let stand.
Combine cake mix, oil and pudding.
Beat well.
Batter will be sticky and thick.
Fold in brandied fruit, coconut and nuts.
Bake at 350\u00b0 in well-greased and floured pan.
Bake 45 minutes or until done.
Mix all ingredients and bake in a greased and floured tube pan at 300\u00b0 for 1 hour and 25 minutes or until done.
Serve with whipped cream and additional Brandied Fruit if desired.
Freezes well.
Combine the cake mix, pie filling, eggs and oil.
Mix well. The mixture will be stiff.
Add the brandied fruit and the nuts. Bake in a tube pan at 350\u00b0 for 60 minutes.
Let the cake cool in the pan for 20 or 25 minutes.
Cream margarine and sugar and add eggs, one at a time.
Sift dry ingredients and stir in with butter, egg and sugar mixture. Fold in 1 cup chopped nuts and 2 cups brandied fruit.
Bake in a 10-inch tube pan for 1 hour.
Combine the fruit in a medium bowl.
Stir together the orange juice and brandy in a measuring cup.
Pour over fruit; cover and refrigerate for at least 2 hours or up to 6 hours before serving, enjoy.
randy, water, powdered sugar, dried fruit and ginger to a boil
Open cans, drain fruits, retaining about 1/2 cup to make syrup with brandy and brown sugar.
Arrange fruit with pineapple on bottom in large baking dish.
Drizzle brandy/fruit/brown sugar mixture over fruit.
Bake at 350\u00b0 until fruit is heated through, about 30 minutes.
Combine ingredients in a 1-quart glass container with a loose-fitting lid. Stir 3 or 4 times on the first day with a wooden spoon and once a day thereafter.
After 7 days, the fruit has made a start.
Every 2 weeks, add 1 cup thoroughly drained fruit and 1 cup granulated sugar.
Fruit can be used 24 hours after each addition of ingredients.
Use as a sauce over ice cream, relish with ham, etc.
Always keep 1 cup for starter.
Put in glass jar with a stopper lid.
If you use a screw on lid, only set it on.
Do not tighten.
Every 2 weeks, add 1 1/2 cups fruit and 1 cup sugar.
Stir every once in awhile with a wooden spoon.
Do not let fruit go below 3 cups or fermentation will stop.
Great over cake, ice cream or cookies.
Mix starter juice, 2 1/2 cups sugar and peaches in a large one gallon glass container.
Stir daily for the next 10 days with a plastic or wooden spoon.
On the 10th day, add 2 1/2 cups more sugar and the pineapple, cut up with its juice or a can of fruit cocktail.
Stir daily for the next 10 days.
On the 20th day add chopped, drained maraschino cherries.
Stir daily for the next 10 days.
On the 30th day, drain fruit and save juice for starter for next cake.
This bakes 3 cakes.
Drain 1 can of pitted tart cherries well.
Put in a clean large jar and add 1 cup sugar.
Stir well.
Cover and let stand at room temperature 2 weeks.
Stir every other night.
Add 1 cup drained pineapple and 1 cup sugar.
Stir every other night for 2 weeks.
Add 1 can drained peaches and 1 cup sugar.
Stir every other night for 2 weeks.
Ready to eat.
Keep adding drained fruit with 1 cup sugar about every 2 weeks.
Use maraschino cherries the second time around to keep fruit a pretty color.
Stir with wooden spoon.
In small saucepan, combine brandy, brown sugar and cinnamon stick; mix well.
Bring to a boil, stirring constantly.
In large bowl combine peaches, apples and oranges; mix well.
Pour hot brandy mixture over fruit, mix gently.
Cover, store in refrigerator 8 to 10 hours or overnight, stirring occasionally. Just before serving, remove cinnamon stick.
Add strawberries and kiwi fruit, toss lightly.
Spoon into a bowl.
Yields 16 servings (1/2 cup).
f 2-quart shallow casserole (fruit will show around edge). With
Mix all together very well, except the nuts and fruits.
Then fold in the nuts and fruits.
Heat the oven to 350\u00b0 and bake for 1 hour and 15 minutes.
lass jar one kind of fruit and 1 cup sugar.