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