Marco Rengers

How to make drunken fruit cake? Simple! Drunken Fruit CakeDrunken Fruit1 envelope yeast1/4 cup warm water1 cup sliced canned peaches1 cup canned pineapple chunks1 cup apricot halves, drained3 cups granulated sugar1/2 cup brandy1 cup red maraschino cherries, with juiceDrain 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 Cake3 cups granulated sugar3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt3 eggs, beaten3/4 cup vegetable oil3 cups Drunken Fruit, drained2 cups pecans, chopped2 teaspoons vanilla extractConfectioners’ sugarCream sugar and eggs. Add oil and vanilla extract.Preheat 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. 10 Wilton Armetale Pewter Queen Anne Dinner Plates Metalware 10 Wilton Armetale Pewter Queen Anne Dinner Plates,Metalware Metalware Metalware.