———————–STARTER – TAKES 30 DAYS———————–
1 c Canned pineapple, cubed 2 tb Brandy
1 c Sugar 1 c Canned peaches,sliced&juice
2 tb Brandy 1 c Sugar
1 c Maraschino cherries & juice 2 tb Brandy
1 c Sugar 1 c Sugar
———————SECOND STAGE – TAKES 30 DAYS———————
1 1/2 c Starter 2 1/2 c Sugar
2 1/2 c Sugar 1 cn Fruit cocktail, (16 oz)
1 cn Peaches, sliced (28 oz) 1 Jar maraschino cherries –
2 1/2 c Sugar (10 oz)
1 cn Crushed pineapple (16 oz)
CAKE
1 Box cake mix 4 Eggs
1 sm Box pudding mix 1 c Chopped nuts
3/8 c Cooking oil 1 Portion brandied fruit
STARTER
In a large (one-gallon) jar, combine pineapple, 1 cup of sugar & 2
tablespoons brandy. Let these ingredients sit in the jar for 2 weeks
& stir daily. At the end of 2 weeks, add cherries, 1 cup of sugar and
2 tablespoons of brandy. Let the mixture sit for 2 more weeks & stir
daily. The 4th week, add peaches, 1 cup sugar & 2 tablespoons brandy.
Let the mixture sit for 2 weeks & stir every day. Seperate the liquid
from the fruit. The liquid is your starter, and you can use the fruit
on ice cream or cakes. Do not refrigerate the starter liquid. Now
you are ready to prepare the fruit for the cakes.
SECOND STAGE
In a large (one-gallon) jar or container, put starter, 2 1/2 cups
sugar & peaches. Mix well & cover the jar with a paper towel. Do not
refrigerate or screw lid on jar. Stir every day for 10 days. Next,
add 2 1/2 cups sugar & pineapple. Stir every day for 10 days. Add 2
1/2 cups sugar & fruit cocktail. Slice cherries & add with juice.
Continued to next message…
~– GEcho 1.11+
* Origin: Renzo’s Roost * Hamilton, Ont. * (1:244/118.0)
Yields
4 cake