1 1/2 c Brandy 10 oz Maraschino cherries; jar
1 lb Peaches with juice; can 1 Box yellow cake mix
6 c Sugar, divided (to 7 1/2 cup 1/2 c Oil; to 3/4 cup
-) 2 Eggs; to 4 eggs
1 lb Pineapple tidbits or chunks 1 Vanilla instant pudding (sma
– can, with juice -l package)
1 lb Fruit cocktail; can, with j 1 1/2 c Fruit; from starter
-ice 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.
Yields
1 servings