| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains | Cake | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Brandy |
| 1 | 1-lb peaches with juice | |
| 6 | up to | |
| 7 1/2 | c | Sugar, divided |
| 1 | 1-lb pineapple tidbits or | |
| chunks with juice | ||
| 1 | 1-lb fruit cocktail with | |
| juice | ||
| 1 | Jar, 10-oz Maraschino | |
| cherries | ||
| 1 | Box yellow cake mix | |
| 1/2 | up to | |
| 3/4 | c | Oil |
| 2 | up to | |
| 4 | Eggs | |
| 1 | small vanilla instant | |
| pudding | ||
| 1 1/2 | c | Fruit from starter |
| 1 | c | Nuts, chopped |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Mon, 22 Apr 1996 18:21:10 -0400 For starter: Mix thoroughly brandy, peaches with juice and 2 to 2 1/2 cups of the sugar. Put in glass jar loosely covered. Let stand 10 days at room temperature. Stir every day. On the 11th day, add 2 to 2 1/2 more cups sugar and pineapple with juice. Stir every day. On the 21st day add remaining 2 to 2 1/2 cups sugar, fruit cocktail with juice and Maraschino cherries. Stir every day. On the 31st day, drain juice; save for starter or give to a friend. Use fruit for cakes. Makes enough for 3 to 5 cakes. Fruit can be frozen to keep or is great over ice cream. Starter can be kept in refrigerator 4 weeks. Cake: Mix together cake mix, oil, eggs, pudding mix, 1-1/2 cups fruit from starter and nuts. Grease and flour Bundt or angle food cake pan. Bake @ 350 degrees for 30 to 40 minutes, until golden brown. This cake burns easily, so check it often. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #55 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 993
Calories From Fat: 210
Total Fat: 24.1g
Cholesterol: 62mg
Sodium: 2009.9mg
Potassium: 326mg
Carbohydrates: 190.5g
Fiber: 2.5g
Sugar: 151.9g
Protein: 10.6g