Friendship Cake #3

FRIENDSHIP CAKE
1 Cake mix; any flavor
2/3 c Oil
4 Eggs
1 Box instant pudding mix
1 c Nuts
1 cn (large) sliced peaches
7 c Sugar
1 cn (large) chunk or crushed
-pineapple
1 cn (large) fruit cocktail
1 Jar (10-oz) maraschino
-cherries
1 1/2 c Starter

From: Fredna McNeil cjmcneil@ALPHA.NLU.EDU

Date: Tue, 25 Jun 1996 12:53:55 CST
BRANDIED FRUIT STARTER: In a large jar, combine pineapple, 1 cup sugar and
2 tablespoons brandy. Let sit in the jar for two weeks stirring daily. At
the end of two weeks, add cherries and juice, 1 cup sugar and 2 tablespoons
brandy. Let the mixture sit for two more weeks, stirring daily. The fourth
week, add peaches and juice, 1 cup sugar and 2 tablespoons brandy. Let
mixture sit, stirring dialy for two weeks. Separate the liquid from the
fruit. The liquid is your starter and you can use the fruit on ice cream or
cake. Do not refrigerate the starter liquid.

FRIENDSHIP CAKE: FIRST DAY – stir together 2 1/2 cups sugar, peaches, and
starter. Stir every day. TENTH DAY – add 2 1/2 cups sugar and pineapple
with juice. Stir every day. TWENTIETH DAY – 2 cups sugar, fruit cocktail,
maraschino cherries and juice from both. Stir every day. THIRTIETH DAY –
drain liquid from fruit, divide the fruit into thirds. Place 1 1/2 cups
juice in tight containers and give to a friend with a copy of the recipe
soon as possible. Make 3 cakes using the oil, eggs, instant pudding mix,
1/3 fruit and nuts in each. Pour into a greased tube or bundt pan. Bake at
350 for 50 minutes.

HINTS: Do not refrigerate but place in covered container at room
temperature. Fruit will bubble and lid may pop off. Between times, I leave
the juice in the refrigerator and bring to room temperature before I begin
the process. I have had so much extra juice that I have made jelly and cut
down on the amount of sugar needed for the jelly.

EAT-L Digest 24 June 1996