1 (15 oz.) can pineapple chunks, drained
1 (16 oz.) can sliced peaches, drained
1 (17 oz.) can apricot halved, drained
1 (10 oz.) jar maraschino cherries, drained
1 1/4 c. sugar
1 1/4 c. brandy

Combine all ingredients in 2 quart non-metallic bowl, stirring gently. Let stand, covered, at room temperature for 3 weeks, stirring twice a week. Serve over ice cream or pound cake, reserving 1 cup mixture for starter. Add 1 cup sugar and 1 of the fruits to starter every 1-3 weeks, alternating fruit each time. Let stand, covered, at room temperature for 3 days before serving. Serve with ice cream or pound cake. Yields 6 cups.

FRIENDSHIP CAKE:

1 c. melted butter
1 3/4 c. sugar
3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
2 eggs
2 c. drained Brandied Friendship Fruit
1 c. chopped pecans
1/4 c. Brandied Friendship Fruit juice

Combine butter and sugar in large bowl, beating until smooth. Add mixture of dry ingredients, mixing well. Blend in eggs. Chop fruit coarsely. Stir into batter. Stir in pecans and juice. Pour into greased and floured pan. Bake at 325 degrees for 1 hour. Cool in pan for 10 minutes. Remove to wire rack to cool. Garnish with confectioners sugar.