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1 c. cubed, canned pineapple
3 c. sugar
6 tbsp. brandy
1 c. maraschino cherries
1 c. sliced, canned peaches
Apothecary jars

(Apothecary jars are great to use because their lids provide both a tight enough fit and room for expansion.) In a large jar (never use metal) combine 1 cup cubed canned pineapple, 1 cup sugar and 2 tablespoons brandy. Let these ingredients sit in the jar for 2 weeks, stirring daily. Never refrigerate; leave on counter or shelf.

At 2 weeks, add 1 cup maraschino cherries (including juice), 1 cup sugar and 2 tablespoons brandy. Let the mixture sit for 2 more weeks, stirring daily.

At 4 weeks, add 1 cup sliced, canned peaches (including juice), 1 cup sugar and 2 tablespoons brandy. Let the mixture sit for 2 weeks, stirring daily.

Separate the liquid from the fruit. The liquid is the starter, which can now be shared, in equal portions, with friends. Never let your jar get below 1 1/2 cups, or fermentation will stop. The fruit can be used on ice cream or cake.


Begin in a large, 1 gallon container with lid. 2 1/2 c. sugar 1 (29 oz.) can sliced peaches, plus juice

Combine and stir each day for 10 days. On 10th day, add: 2 c. sugar

Stir each day for 10 days. Add on 20th day:

Stir each day for 10 more days. On 30th days, drain juice for 1 day.

Make cake and use juice for new starters to give friends. You should have enough liquid to fill 4 jars with 1 1/2 cups each and approximately enough fruit for 3 cakes. Liquid starter can be frozen and used at a later date.


1 box yellow cake mix (do not get mix with pudding)
3/4 c. oil
1 pkg. instant vanilla pudding
4 eggs
1 c. water
1 1/2 c. drained brandied fruit
1 1/2 c. chopped nuts (of choice)

Mix and blend cake mix, oil, pudding, eggs and water. Beat for 3 minutes at medium speed. Fold in fruits and nuts. Bake in greased and floured pans in 350 degree oven. Bake 45 to 50 minutes for 1 (9"x13") pan or 35 to 40 minutes for 2 (8"x8") pans; 45 to 50 minutes for 1 bundt pan. Cake may be refrigerated. Taste improves with age.


1 (8 oz.) pkg. cream cheese
1 lb. confectioners' sugar
1 stick butter
1 tsp. vanilla

Cream together cream cheese, sugar, butter and vanilla. This will frost the completely cooled cake. Excess frosting can be refrigerated.
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