BRANDIED FRUIT CAKE
1ST WEEK
1 cup starter- add 1 cup sugar-1 cup Pineapple (chunk , drained). mix well and stir daily for 2 weeks
2nd Addition
Add 1 cup sugar- 1 cup Maraschino Cherries (drained) – Mix well and stir daily for 2 weeks.
3rd Addition
Add 1 cup sugar- 1 cup peaches (chopped & drained) -Mix well & stir daily for 2 weeks.
PART TWO
1 1/2 cups Wesson oil
1 1/2 c sugar
3 eggs
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
3 c all purpose flour sifted
1/2 c raisins
1 c pecans
1 c coconut
brandied fruit (drain well) save juice for starter next time.
Mix oil and sugar well add eggs and vanilla beat well with mixer.
add flour which has been sifted with salt and soda added (save small amount of flour for dusting raisins and nuts) mix well
Then with wooden spoon Stir in raisins nuts and coconut. Mix well.
Fold in Brandied Fruits. Mix well
Bake in greased and floured bundt pan or loaf pans. At 300 degrees for 1 hour and 45 minutes.
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