Yield: 12 Servings
|1 can||(1-lb) peaches with juice (up to)|
|7½ cup||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 (up to)|
|¾ cup||Oil (up to)|
|1 pack||(small) vanilla instant pudding|
|1½ cup||Fruit from starter|
|1 cup||Nuts; chopped|
From: Wendy Lockman <wlockman@...> Date: Mon, 22 Apr 1996 18:21:10 -0400 For starter: Mix thoroughly brandy, peaches with juice and 2 to 2½ 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 ½ more cups sugar and pineapple with juice. Stir every day. On the 21st day add remaining 2 to 2 ½ 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, 1-½ 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.
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