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Foodgeek: |
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Rating: |
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Servings: |
3 to 5 cakes |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 cups brandy
1 can (16 oz.) peaches, with juice
6 to 7-1/2 cups sugar, divided
1 can (16 oz.) pineapple tidbits or chunks, with juice
1 can (16 oz.) fruit cocktail, with juice
1 jar (10 oz.) maraschino cherries
1 box yellow cake mix
1/2 to 3/4 cup oil
2 to 4 eggs
1 sm. pkg. vanilla instant pudding
1-1/2 cups fruit, from starter (recipe below)
1 cup chopped nuts
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Directions:
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Starter:
Mix thoroughly brandy, peaches with juice and 2 to 2-1/2 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 2-1/2 more cups sugar and pineapple with juice. Stir every day. On the 21st day add remaining 2 to 2-1/2 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.*
Cake:
Mix together cake mix, oil, eggs, pudding mix, 1-1/2 cups fruit from starter and nuts. Grease and flour Bundt or angel food cake pan. Bake at 350°F for 30 to 40 minutes, until golden brown. This cake burns easily, so check it often.
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*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.
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