---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 8 servings
       1 c  Butter/Margarine, Melted
   1 3/4 c  Sugar
       3 c  Unbleached All-purpose Flour
       1 ts Baking Soda
       1 ts Ground Cinnamon
     1/2 ts Salt
     1/4 ts Ground Cloves
     1/4 ts Ground Nutmeg
       2    Large Eggs
       2 c  Brandied Fruit
       1 c  Chopped Pecans
     1/4 c  Brandied Fruit Juice
 ---------------------------BRANDED FRUIT STARTER---------------------------
  15 1/2 oz (1 Cn) Pineapple Chunks
      16 oz (1 cn) Sliced Peaches
      17 oz (1 cn) Apricot Halves
      10 oz (1 jr) Maraschino
   1 1/4 c  Sugar
   1 1/4 c  Brandy (Any Brand)
   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. Submitted By MICHAEL ORCHEKOWSKI MSG#: 1883