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.

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,