Friendship Fruitcake and Starter With Brandy

• apricot brandy↗1 1⁄2 cups

  1 1⁄2

• sugar↗6 cups

  6

• (28 ounce) can sliced peaches1 can

  1

• (19 ounce) can crushed pineapple, undrained↗1 can

  1

• (250 ml) jars maraschino cherries, drained and cut in half↗2 jars

  2

• chopped nuts2 cups

  2

• (18 ounce) packages Betty Crocker Super Moist cake mix (white, golden, vanilla or lemon)2 packages

  2

• eggs↗8

  8

• oil3⁄4 cup

  ¾

Step-by-step instructions

1. 1

   Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature.

2. 2

   Stir daily.

3. 3

   Day 5: Add 2 cups sugar and pineapple.

4. 4

   Stir daily.

5. 5

   Day 10: Add 2 cups sugar and cherries.

6. 6

   Stir daily.

7. 7

   Day 15: Drain fruit mixture; divide fruit in half.

8. 8

   Reserve half for later use.

9. 9

   Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each).

10. 10

    Give juice"starter" to friends for use within 1 to 2 days.

11. 11

    TO MAKE CAKE: Heat oven to 350 F degrees.

12. 12

    Grease three 9 x 5 x 3 inch loaf pans.

13. 13

    Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside.

14. 14

    Blend 1-1/2 packages cake mix, eggs and oil in another large bowl on low speed of mixer till moistened; beat 2 minutes at medium speed.

15. 15

    Pour batter over fruit-nut mixture; mix thoroughly.

16. 16

    Pour into pans and bake 60 minutes.

17. 17

    Do not open door or prick or pat to test for doneness.

18. 18

    Cool 10 minutes; remove from pans.