Instructions: 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.

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