Drunken Fruit Cake

Drunken Fruit:
1 envelope yeast
1/4 cup warm water
1 cup sliced canned peaches
1 cup canned pineapple chunks
1 cup apricot halves, drained
3 cups granulated sugar
1/2 cup brandy
1 cup red maraschino cherries, with juice

Drain peaches and pineapple. Dissolve yeast in warm water. Place all ingredients in a loosely-sealed jar. Keep in a warm, preferably dark, spot. NEVER use a metal spoon in this fruit. Never let the fruit get under less than 3 cups. Every two weeks add 1 cup sugar and 1 cup drained fruit (if using maraschino cherries, use the juice also). You may substitute pear slices or mandarin orange slices.

This is good served over ice cream or pound cake, also.

Drunken Fruit Cake:
3 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
3 cups Drunken Fruit, drained
2 cups pecans, chopped
2 teaspoons vanilla extract
confectioners' sugar

Cream sugar and eggs. Add oil and vanilla extract.

Heat oven to 325 degrees F. Grease and flour a Bundt pan.

Sift dry ingredients together. Add to creamed mixture. Fold in Drunken Fruit and pecans. Bake for 1 hour and 20 minutes.

Cool at least 45 minutes before removing from pan. Invert pan and tap sharply.

Cool 15 minutes more. Dust with confectioners' sugar.

From the kitchen of Linda Kilbride - Maricopa, Arizona