Friendship Cake #3

INGREDIENTS

INSTRUCTIONS

From: Fredna McNeil <cjmcneil@ALPHA.NLU.EDU>  Date: Tue, 25 Jun 1996
12:53:55 CST BRANDIED FRUIT STARTER: In a  large jar, combine
pineapple, 1 cup sugar and 2 tablespoons brandy.  Let sit in the jar
for two weeks stirring daily. At the end of two  weeks, add cherries
and juice, 1 cup sugar and 2 tablespoons brandy.  Let the mixture sit
for two more weeks, stirring daily. The fourth  week, add peaches and
juice, 1 cup sugar and 2 tablespoons brandy.  Let mixture sit, stirring
dialy for two weeks. Separate the liquid  from the fruit. The liquid is
your starter and you can use the fruit  on ice cream or cake. Do not
refrigerate the starter liquid.  FRIENDSHIP CAKE: FIRST DAY - stir
together 2 1/2 cups sugar, peaches,  and starter. Stir every day. TENTH
DAY - add 2 1/2 cups sugar and  pineapple with juice. Stir every day.
TWENTIETH DAY - 2 cups sugar,  fruit cocktail, maraschino cherries and
juice from both. Stir every  day. THIRTIETH DAY - drain liquid from
fruit, divide the fruit into  thirds. Place 1 1/2 cups juice in tight
containers and give to a  friend with a copy of the recipe soon as
possible. Make 3 cakes using  the oil, eggs, instant pudding mix, 1/3
fruit and nuts in each. Pour  into a greased tube or bundt pan. Bake at
350    for 50 minutes.  HINTS: Do not refrigerate but place in covered
container at room  temperature. Fruit will bubble and lid may pop off.
Between times, I  leave the juice in the refrigerator and bring to room
temperature  before I begin the process. I have had so much extra juice
that I  have made jelly and cut down on the amount of sugar needed for
the  jelly.  EAT-L Digest 24 June 1996  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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