Title: Brandied Friendship Cake and 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]

From: Mary Lou Kakanowski

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