Drain and set aside the brandied fruit starter, saving the liquid to
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.
refrigerate 30 mins.
Meanwhile, for the white chocolate cream, sprinkle
Put the sugar, water, shortening, raisins, cinnamon, nutmeg and cloves on to boil at a slow simmer for 20 minutes.
Remove from heat and cool.
When cool, stir in 1 beaten egg, 2 scant cups of flour and the baking soda with a dash of salt.
Add the fruit and nuts.
Pour into a greased pan and bake at 350\u00b0 for about 40 minutes.
Be sure to test the cake as fruit will make it soft in places and if taken out before done, it will settle and fall.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
For the fruit salad: Combine all the ingredients
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.
he prepared pan.
Bake for 20 mins until toothpick inserted
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.
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.
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.
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.
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.
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.
Bake in tube pan for 1 hour and 5 minutes at 325\u00b0.
Test for doneness.
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.
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.
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.