Golden Brandy Bundt Fruitcake

• 2 cups blanched slivered almonds
• 1 - 1 1/2 cup golden raisin
• 1 cup sliced dried apricot
• 1 cup candied cherry, halved
• 1 1/2 cups diced candied pineapple
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup shortening (like Crisco) or 1 cup butter (I use butter)
• 1 cup sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 cup apricot brandy

1. Preheat oven to 300D F.
2. Mix together almonds and fruit: Set aside.
3. Mix together flour, baking powder and salt: Set aside.
4. Grease Bundt pan well and lightly flour it.
5. Cream shortening (or butter) and sugar well.
6. Beat in eggs.
7. Add vanilla.
8. Blend flour mixture alternately with brandy into creamed shortening and sugar.
9. Add almond and fruit mixture and mix well.
10. Pour into prepared pan.
11. Keep a pan of hot water on lowest shelf of oven while cake is baking.
12. Bake for about 2 hours until cake tests done.
13. Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
14. Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.

blanched slivered almonds, golden raisin, apricot, candied cherry, candied pineapple, flour, baking powder, salt, shortening, sugar, eggs, vanilla, apricot brandy

Taken from www.food.com/recipe/golden-brandy-bundt-fruitcake-72988 (may not work)