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Name: Friendship Cake #3
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 cn (large) sliced peaches; 1 Box instant pudding mix; 4 Eggs; 3 c Sugar; 2/3 c Vegetable oil; 1 c Nuts; 6 tb Brandy; 1 c Peaches; sliced, and juice; 7 c Sugar; 1 cn (large) chunk or crushed; 1 Cake mix; any flavor; 1 cn (large) fruit cocktail; 1 Jar (10-oz) maraschino; 1 c Maraschino cherries and; 1 c Pineapple chunks; 1 1/2 c Starter

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INGREDIENTS

1 cn (large) sliced peaches
1 Box instant pudding mix
4 Eggs
3 c Sugar
2/3 c Vegetable oil
1 c Nuts
6 tb Brandy
1 c Peaches; sliced, and juice
BRANDIED FRUIT STARTER
7 c Sugar
1 cn (large) chunk or crushed
1 Cake mix; any flavor
1 cn (large) fruit cocktail
1 Jar (10-oz) maraschino
1 c Maraschino cherries and
1 c Pineapple chunks
FRIENDSHIP CAKE
1 1/2 c Starter

INSTRUCTIONS

From: Fredna McNeil 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 G Internet, G Internet.

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Friendship Cake #3

1 cn (large) sliced peaches
1 Box instant pudding mix
4 Eggs
3 c Sugar
2/3 c Vegetable oil
1 c Nuts
6 tb Brandy
1 c Peaches; sliced, and juice
 BRANDIED FRUIT STARTER
7 c Sugar
1 cn (large) chunk or crushed
1 Cake mix; any flavor
1 cn (large) fruit cocktail
1 Jar (10-oz) maraschino
1 c Maraschino cherries and
1 c Pineapple chunks
 FRIENDSHIP CAKE
1 1/2 c Starter

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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (637g)
Recipe Makes: 12 Servings

Calories: 2219
Calories from Fat: 202 (9%)

Amt Per Serving		% DV

	Total Fat 22.4g	30 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 4.7g
Cholesterol 353.1mg		109 %
Sodium 122mg		4 %
Potassium 228.4mg		6 %
Total Carbohydrate 507.3g		149 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 506g
Protein 12.8g		18 %
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Calories per serving: 2219

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