Brandied Friendship Starter and Cake
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Ingredients
| 1-1/2 cup | brandy | | 1 can (1 lb.) | peaches, with juice | | 6 to 7-1/2 cups | sugar, divided | | 1 can (1 lb.) | pineapple tidbits or | | chunks, with juice | | 1 can (1 lb.) | fruit cocktail, with juice | | 1 jar (10 oz.) | maraschino cherries | | 1 box | yellow cake mix | | 1/2 to 3/4 cup | oil | | 2 to 4 | eggs | | 1 | sm. pkg. vanilla instant pudding | | 1-1/2 cup | fruit, from starter (recipe below) | | 1 cup | chopped nuts |
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Instructions
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.*
Cake:
Mix together cake mix, oil, eggs, pudding mix, 1-1/2 cups fruit from starter and nuts. Grease and flour Bundt or angel food cake pan. Bake at 350°F for 30 to 40 minutes, until golden brown. This cake burns easily, so check it often.
Author's Comments
*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.
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