BRANDIED FRUIT STARTER:

1 lg. orange
17 oz. can apricot halves, drained
16 oz. can sliced peaches, drained
15 oz. can pineapple chunks, drained
10 oz. jar maraschino cherries without stems, drained
1 1/2 c. sugar
1 1/2 c. brandy

Cut orange into thin slices, remove seeds and cut into 8 wedges. Combine oranges and remaining ingredients in a large glass jar. Stir gently and cover tightly. Let stand at room temperature 3 weeks, stirring twice each week. Serve over cake or ice cream, reserving 1 cup starter. To replenish starter, add 1 cup sugar and one of the first 5 ingredients.

Every 1 to 3 weeks, alternate fruit each time; stir gently. Cover and let stand at room temperature one week before using, stirring twice. Yield: approximately 7 cups.

FRUIT CAKE:

1 1/2 c. starter juice

2 1/2 c. sugar
1 qt. sliced canned peaches (some juice)

Stir once a day for 10 days. Then add:

2 1/2 c. sugar
1 (#303) can crushed pineapple

Stir daily for 10 more days.

At the end of 20 days, add:

2 1/2 c. sugar
2 (8 oz.) jars maraschino cherries, drained

Stir for 10 more days.

TIME TO BAKE:

1 1/2 c. drained fruit
1 box yellow cake mix
1 box instant vanilla pudding
2/3 c. Wesson oil
4 eggs
1 c. coconut
1 c. raisins
1 c. chopped nuts

Mix well. Pour in greased, floured tube pan for 1 hour and 15 minutes at 325 degrees. Do not test with toothpick, it will fall.