Brandied Fruit Starter:

1 (15oz) pineapple chunks, drained
1 (16oz) sliced peaches, drained
1 (17oz) apricot halves,drained
1 (10oz) cherries, undrained
1 1/4 c. sugar
1 1/4 c. brandy

Cake:

2/3 c. oil
4 eggs
1 pkg. instant vanilla pudding
1 box yellow cake mix
1 1/2 c. brandied fruit starter
1 c. chopped toasted pecans

Branded Fruit Starter:

In a glass bowl, combine all ingredients; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.

Cake:

Mix oil, eggs,cake mix and pudding well. Fold in nuts and fruit.

Bake at 350°F for 1 hour or until done. Use a Bundt or tube pan.

Submitted by: Jimmy