1 cup butter, melted
1 3/4 cups sugar
3 cups unbleached all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 large eggs
2 cups brandied fruit
1 cup chopped pecans
1/4 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 into batter. Add pecans and juice. Mix well. Pour batter into well-greased 10-inch Bundt pan. Bake at 350°F. oven for 1 hour. Cool in pan 10 minutes, then remove.

Serving Size: 8

BRANDED FRUIT STARTER:

1 (15 1/2 oz.) can pineapple chunks
1 (16 oz.) can sliced peaches
1 (17 oz.) can apricot halves
1 (10 oz.) jar maraschino cherries
1 1/4 cups sugar
1 1/4 cups brandy

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.