| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Brandy |
| 1 |
cn |
(1-lb) peaches with juice (up to) |
| 7 1/2 |
c |
Sugar; divided |
| 1 |
cn |
(1-lb) pineapple tidbits or chunks; with juice |
| 1 |
cn |
(1-lb) fruit cocktail; with juice |
| 1 |
|
Jar (10-oz) Maraschino cherries |
| 1 |
|
Box yellow cake mix (up to) |
| 3/4 |
c |
Oil (up to) |
| 4 |
|
Eggs |
| 1 |
pk |
(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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