Friendship Cake And Starter

–CAKE–
1 Box Cake Mix
1 sm Box Instant Pudding
3/8 c Cooking Oil
4 Eggs
1 c Chopped Nuts
1 Portion Fruit

In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons
of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the
end of two weeks, add the maraschino cherries, 1 cup of sugar and 2
tablespoons of brandy. Let the mixture sit for two more weeks, stirring
daily. During the forth week add the canned peaches, 1 cup of sugar, 2
tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate
the liquid from the fruit. The liquid is your starter and you can use the
fruit on ice cream or cake. Now you are ready to prepare the fruit for two
cakes.

DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the
starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix
well and cover 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 of sugar and 1 can
(16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar
and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.)
maraschino cherries and add with juice. Stir every day for 10 days.

On baking day, drain the fruit and divide it into two equal parts. Save the
juice and use it as starter for friends. You will have enough for five
starters (approximately 2 cups each). DO NOT refrigerate the liquid because
it will stop the fermenting action. For each cake you will need: To each
cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in
fruit and nuts, batter will be thick. Pour mixture into a greased tube pan,
then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while
hot. When cooled, the cake freezes well. The choices of flavored cake mixes
and pudding mixes is yours and coconut may be substituted for nuts.

SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald
American 8/2/92 SHARED BY: Jim Bodle 8/92