Friendship Cake & Starter

Directions

Starter:

In a one gallon jar or large zippered bag, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy.

Let ingredients sit in jar for 2 weeks, stirring daily. Be sure to let out gasses that are created by the fermentation.

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.

Once starter is established, the recipe can be followed from this point:

DO NOT refrigerate the liquid.

In a large gallon jar, put 1½ cups of the starter, 1½ cups of sugar and 1 large can (28 ounces) 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 1½ cups of sugar and 1 can (16 ounces) crushed pineapple.

Stir everyday for 10 days.

Add 1½ cups sugar and 1 can (16 ounces) fruit cocktail.

Slice contents of 1 jar (10 ounces) 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℉ (180℃) F 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.