NOTE: 1. Fruit should be brandied in a glass gallon jar.

2. Do not put lid on tight; just set on to cover.

3. Use wooden spoon to stir and plastic strainer to drain fruit.

4. Do not use any metal; only wood or glass.

5. Do not refrigerate this mixture.

6. You will have enough starter juice left to share with friends.

STARTER:

1 1/2 c. starter juice
2 1/2 c. sugar
1 qt. sliced canned peaches with juice (lg. can)

Stir and cover daily for 10 days. On the tenth day, add: 1 (20 oz.) can pineapple chunks with juice

Stir and cover daily 10 more days. On the 20th day, add: 2 (9 oz.) jars maraschino cherries (NO JUICE)

Stir and cover daily for 10 more days. On the 30th day, you may bake the cakes. THIS STARTER MAKES ENOUGH FOR 3 RECIPES.

EACH RECIPE:

1 1/2 c. brandied fruit (no juice)
2/3 c. Wesson oil
1 box white or yellow cake mix
1 c. chopped pecans or walnuts
4 eggs
1 sm. box instant vanilla pudding
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves

Mix together and pour into greased and floured bundt or tube pan. Bake at 350 degrees for 50-60 minutes or until test done.

GLAZE, if desired (ENOUGH FOR 3 RECIPES) :

1 (8 oz.) cream cheese
1 box powdered sugar
1 tsp. vanilla
1 stick butter

Mix together and spread on cake.