Friendship cake and starter

---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
 
       Title: Friendship Cake And Starter                                 
  Categories: Cakes
       Yield: 6 servings     
 
       1 lg gallon jar
       1 c  cubed pineapple
       1 c  sugar
       2 tb brandy
       1 c  maraschino cherries 
            -including juice
       1 c  sugar
       2 tb brandy
       1 c  sliced canned peaches 
            -including jui
       1 c  sugar
       2 tb brandy
       1    cake:
       1    box cake mix
       1 sm box instant pudding
     3/8 c  cooking oil
       4    eggs
       1 c  chopped nuts
       1    portion fruit
 
   In the one gallon jar, combine the pineapple, 1 cup sugar and 2            
   tablespoons of brandy. Let ingredients sit in jar for 2 weeks,             
   stirring daily. 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. Now        
   you are ready to prepare the fruit for two cakes.                          
                                                                              
   DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups       
   of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) 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 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir         
   everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit        
   cocktail. Slice contents of 1 jar (10 oz.) 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           
   degrees 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.            
                                                                              
   SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse       
   Herald American 8/2/92 SHARED BY: Jim Bodle 8/92                           
                                                                              
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