Ingredients
- Starter:
- 1 . Mix 1 c canned pineapple chunks, 1 c sugar and 2 T brandy. Cover and let sit at room temperature two weeks, stirring daily.
- 2 . Then add 1 c maraschino cherries with liquid, 1 c sugar and an additional 2 T brandy. Let sit two more weeks, again stirring daily.
- 3 . At the end of two weeks, add 1 c sliced canned peaches with syrup, 1 c sugar and 2 T brandy. Again, let sit for two weeks, stirring daily.
- 4 . AT the end of six weeks, drain fruit, reserving liquid. The liquid is the starter for the cake. The fruit may be served over pudding or ice cream, or topped with whipped cream, it not used in a cake.
Preparation
Step 1
To keep starter alive:
1. Mix 1 ½ c starter liquid, 2 ½ c sugar and 28 oz can sliced peaches with syrup. Cover loosely and store at room temperature for 10 days, stirring every day.
2. Then add 2 ½ c sugar and 16 oz can crushed pineapple with liquid. Again, stir every day for 10 days.
3. Add 2 ½ c sugar, 16 oz can fruit cocktail with syrup and 10 oz maraschino cherries with liquid. Stir every day for 10 days.
To make cake:
1. Drain the fruit, reserving the liquid, and divide the fruit into 4 equal parts. Each portion of fruit will make one cake.
2. The liquid may be divided into 1 ½ c portions and given to friends to start a new batch of fruit. With this liquid, they should begin at least 3 above.
3. For each cake, beat contents of one box yellow cake mix, one small box vanilla instant pudding, ½ c vegetable oil and 4 eggs until smooth. Stir in 1 c chopped nuts and 1 portion of the fruit mixture. Bake in greased and floured tube or bundt pan at 350, 1 hour.