1 cup butter, melted
1 3/4 cups sugar
3 cups unbleached all-purpose flour
1 teaspoon. sodium bicarbonate
1 teaspoon. ground cinnamon
1/2 teaspoon. salt
1/4 teaspoon. ground cloves
1/4 teaspoon. ground nutmeg
2 large eggs
2 cups brandied fruit
1 cup chopped pecans
1/4 cup brandied 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 one hour. Awesome in pan ten minutes, then remove.
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 70 degrees for several days, stirring two times each week. While you utilize it, switch the amount taken with 1 cup sugar. Cover and let stand at 70 degrees three days before using again.
Yields 6 glasses of brandied fruit.