Copyright © 2015 The FOURnet Information Network. All rights reserved.

In a large one gallon jar, combine 1 cup cubed canned pineapple, 1 cup sugar and 2 tablespoons brandy. Let these ingredients sit in the jar for 2 weeks. At the end of 2 weeks add 1 cup maraschino cherries (including juices), 1 cup sugar and 2 tablespoons brandy. Let the mixture sit for 2 more weeks (stirring daily).

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

Separate 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 the cakes. DO NOT refrigerate the starter liquid.

In a large (one gallon) jar or container put 1 1/2 cups of this starter, 2 1/2 cups sugar and 1 large (28 ounce) can sliced peaches. Mix well and cover the 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 sugar and 1 (16 ounce) can crushed pineapple. Stir every day for 10 days. Add 2 1/2 cups sugar and 1 (16 ounce) can of fruit cocktail. Slice contents of 1 (10 ounce) jar of maraschino cherries and add with juice. Stir every day for 10 days.

On baking day, drain the fruit and divide it into four equal parts. Save the juice and use for starter for friends who want to make this treat. You will have enough for 5 starters (approximately 2 cups each). You can save this fruit mixture by refrigerating the remaining part, but we recommend you use it as soon as possible. Do not refrigerate the liquid because it will stop the fermenting action and you want to give this to friends for their cake.

For each cake you will need 1 box of cake mix, 1 small box of instant pudding mix, 3/8 cup cooking oil, 4 eggs, 1 cup chopped nuts and portion of that delicious fruit.

To each cake mix, add the pudding mix, oil and eggs. Beat until smooth. Fold in the nuts and fruit. The batter will be thick. Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn out while hot. When cooled, the cake freezes very well. The choice of which flavored cake mix and pudding mixes to use is yours. You can use mixes as well as any of the fruit flavored pudding mixes. Coconut may be substituted for the nuts.

Share: Add review or comment

Have your own version of this recipe? Share it here

Reviews: 1
Jan 11, 3:58 AM
Richard Carter (California) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood