Title: Brandied friendship cake and starter
 Categories: Cake
      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
           -juice
      1    Jar (10-oz) Maraschino
           -cherries
      1    Box yellow cake mix
    1/2    -(up to)
    3/4 c  Oil
      2    -(up to)
      4    Eggs
      1 pk (small) vanilla instant
           -pudding
  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.