Brandied Friendship Cake And Starter
Last updated 6/12/2012 1:10:09 AM. Recipe ID 37287. Report a problem with this recipe.
Title: Brandied friendship cake and starter
Yield: 12 Servings
1 1/2 c Brandy
1 cn (1-lb) peaches with juice
6 -(up to)
7 1/2 c Sugar; divided
1 cn (1-lb) pineapple tidbits or
-chunks; with juice
1 cn (1-lb) fruit cocktail; with
1 Jar (10-oz) Maraschino
1 Box yellow cake mix
1/2 -(up to)
3/4 c Oil
2 -(up to)
1 pk (small) vanilla instant
1 1/2 c Fruit from starter
1 c Nuts; chopped
For 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. 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.
Cake: Mix together cake mix, oil, eggs, pudding mix, 1-1/2 cups fruit
from starter and nuts. Grease and flour Bundt or angle food cake pan.
Bake @ 350 degrees for 30 to 40 minutes, until golden brown. This
cake burns easily, so check it often.
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