Friendship Fruitcake and Starter With Brandy
- Reviews 2
Ready In: 361 hrs
Yields: 4 starters
Ingredients
- 1 1⁄2 cups apricot brandy
- 6 cups sugar
- 1 (28 ounce) can sliced peaches
- 1 (19 ounce) can crushed pineapple, undrained
- 2 (250 ml) jars maraschino cherries, drained and cut in half
- 2 cups chopped nuts
- 2 (18 ounce) packages Betty Crocker Super Moist cake mix (white, golden, vanilla or lemon)
- 8 eggs
- 3⁄4 cup oil
Directions
- Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature.
- Stir daily.
- Day 5: Add 2 cups sugar and pineapple.
- Stir daily.
- Day 10: Add 2 cups sugar and cherries.
- Stir daily.
- Day 15: Drain fruit mixture; divide fruit in half.
- Reserve half for later use.
- Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each).
- Give juice"starter" to friends for use within 1 to 2 days.
- TO MAKE CAKE: Heat oven to 350 F degrees.
- Grease three 9 x 5 x 3 inch loaf pans.
- Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside.
- 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.
- Pour batter over fruit-nut mixture; mix thoroughly.
- Pour into pans and bake 60 minutes.
- Do not open door or prick or pat to test for doneness.
- Cool 10 minutes; remove from pans.
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