1 1/2 c Brandy
1 cn (1-lb) peaches with juice
6 -(up to)
7 1/2 c Sugar; divided
1 cn (1-lb) pineapple tidbits or
-chunks; with juice
1 cn (1-lb) fruit cocktail; with
-juice
1 Jar (10-oz) Maraschino
-cherries
1 Box yellow cake mix
1/2 -(up to)
3/4 c Oil
2 -(up to)
4 Eggs
1 pk (small) vanilla instant
-pudding
1 1/2 c Fruit from starter
1 c Nuts; chopped
From: Wendy Lockman wlockman@ra1.randomc.com
Date: Mon, 22 Apr 1996 18:21:10 -0400
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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #55
From the
Yields
12 Servings