Title: Brandied Friendship Cake & Starter
Categories: Cake
Yield: 1 Servings
| 1 1/2 | c | Brandy |
| 1 | lb | Peaches with juice; can |
| 6 | c | Sugar, divided (to 7 1/2 cup ) |
| 1 | lb | Pineapple tidbits or chunks can, with juice |
| 1 | lb | Fruit cocktail; can, with j ice |
| 10 | oz | Maraschino cherries; jar |
| 1 | | Box yellow cake mix |
| 1/2 | c | Oil; to 3/4 cup |
| 2 | | Eggs; to 4 eggs |
| 1 | | Vanilla instant pudding (sma l package) |
| 1 1/2 | c | Fruit; from starter |
| 1 | c | Nuts; chopped |
For starter: Mix thoroughly brandy, peaches with juice and 2 to 2 1/2 cups
of the sugar. Put in glass jar loosely covered. Let stand 10 days at room
temperature. Stir every day. On the 11th day, add 2 to 2 1/2 more cups
sugar and pineapple with juice. Stir every day. On the 21st day add
remaining 2 to 2 1/2 cups sugar, fruit cocktail with juice and Maraschino
cherries. Stir every day. On the 31st day, drain juice; save for starter or
give to a friend. Use fruit for cakes. Makes enough for 3 to 5 cakes. Fruit
can be frozen to keep or is great over ice cream. Starter can be kept in
refrigerator 4 weeks. Cake: Mix together cake mix, oil, eggs, pudding mix,
1 1/2 cups fruit from starter and nuts. Grease and flour Bundt or angle
food cake pan. Bake @ 350 degrees for 30 to 40 minutes, until golden brown.
This cake burns easily, so check it often. Submitted By MISS HULLING'S
FAVORITE RECIPES On 03-01-93 (15:31) Via:
mmdoor@the_secluded_forest_bbs.bbs, 11-08-1994, recipe # 4470 in MAIN [not
registered]