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FRIENDSHIP CAKE 
15 1/4 oz. can pineapple chunks, drained
16 oz. can sliced peaches, drained
17 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 c. sugar
1 1/4 c. apricot or peach brandy

Combine all ingredients in a non-metal bowl or gallon glass jar. Cover and let stand at room temperature for 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake. Reserve at least 1 cup of starter at all times.

To replenish starter, add 1 cup sugar and any one of the four fruits above every one to 3 weeks, alternating fruit each time. Stir gently. Cover and let stand at room temperature for 3 days. Fruit may also be used in Friendship Cake. Substitute fruit from other Friendship cake recipe.

START IN A ONE GALLON JAR:

1 1/2 c. starter
2 1/2 c. sugar
1 (29 oz.) can sliced peaches, chopped - add juice also

Put the above ingredients in jar. Mix together well and set jar on counter. Let stand for 10 days, stirring twice a day. Do not put lid on tight (cover with cheese cloth).

ON 10TH DAY ADD:

2 1/2 c. sugar
1 can chunk pineapple (med. can) with juice

Let stand 10 days stirring twice a day.

ON 2OTH DAY ADD:

2 1/2 c. sugar
1 can fruit cocktail
1 (10 oz.) jar maraschino cherries with juice

Let stand 10 more days stirring twice a day. 30 days in all.

Drain off juice and give 1 1/2 cups starter to 6 people for their start on a friendship cake. The fruit makes 3 Bundt cakes or 3 large loaf cakes.

RECIPE FOR ONE CAKE:

1 1/2 c. fruit
1 c. chopped nuts
1 yellow cake mix (not pudding type mix) or 3 Jiffy cake mixes
1 box instant pudding mix (pineapple or vanilla)
4 eggs
2/3 c. oil

Mix together adding fruit last. Bake 40 minutes at 350 degrees. May take longer as cake has tendency to fall slightly. The cake freezes well.

Do not refrigerate the starter as it will kill the yeast in the mixture.

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