STARTER:

1 large gallon jar
1 cup cubed pineapple
1 cup sugar
2 tablespoons brandy
1 cup maraschino cherries including juice
1 cup sugar
2 tablespoons brandy
1 cup sliced canned peaches including juice
1 cup sugar
2 tablespoons brandy

CAKE:

1 box cake mix
1 small box instant pudding
3/8 cup cooking oil
4 eggs
1 cup chopped nuts
1 portion fruit

In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily. During the forth week add the canned peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two weeks, stirring daily. Separate the liquid. DO NOT refrigerate the liquid.

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

On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action.

For each cake you will need: To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts, batter will be thick. Pour mixture into a greased tube pan, then bake at 350°F for 50 to 60 minutes. Turn cake out of pan while hot.

When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts.

Serving Size: 6