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
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|Serving Size: 1 Serving (545g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 148 (12%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 264.4mg||81 %|
|Sodium 245.8mg||8 %|
|Potassium 188.5mg||5 %|
|Total Carbohydrate 254.7g||75 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 252.2g|
|Protein 12.8g||18 %|
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Calories per serving: 1184
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