Update my dinner status, I'm making this tonight.
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 c Brandy
- 1 cn (1-lb) peaches with juice
- 6 -(up to)
- 7 1/2 c Sugar; divided
- 1 cn (1-lb) pineapple tidbits or
- 1 cn (1-lb) fruit cocktail; with
- 1 Jar (10-oz) Maraschino
- 1 Box yellow cake mix
- 1/2 -(up to)
- 3/4 c Oil
- 2 -(up to)
- 4 Eggs
- 1 pk (small) vanilla instant
- 1 1/2 c Fruit from starter
- 1 c Nuts; chopped
Preparation
From: Wendy Lockman 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 G Internet, G Internet.
