Spiked Cake Starter

To make starter:
1st day: 2 1/2 C sugar, 1 1/2 C starter (brandy), 1 can sliced peaches and juice (1 lb- 13 oz.), stir well

10th day: 2 1/2 C sugar, 1 can crushed or chunk pineapple and juice (16 oz.), stir well

20th day: 2 1/2 C sugar, 1 can fruit cocktail and juice (1 lb- 13 oz.), 1 jar maraschino cherries and juice (10 oz.), stir well

30th day: Drain liquid from fruit and divide into 1 1/2 C each. Place in airtight containers. You should have about 6 juice starters. Give to friends with a copy of this recipe for spiked cake. Starter must be used within 3 days. Divide brandied fruit into 2 C each to make 3 cakes. Brandied fruit must be used within 3 days.

During the 30 days, the starter should NOT be refrigerated, but should be placed in airtight container and kept at room temperature. Fruit will bubble some and lid may pop off. This is normal, but be sure to replace lid. Juice or fruit cannot be frozen; however, the cakes can be frozen after they are baked.

Cake Ingredients:
1 box cake mix (white, lemon or yellow) with pudding in the mix
2/3 C oil
4 eggs
1 large box instant pudding (lemon or vanilla)
1 C chopped nuts
2 C brandied fruit

Directions:
Combine cake mix, oil, eggs and pudding. Beat. Batter will be thick. Fold in nuts and fruit. Bake at 350 for approximately 1 hour in a well greased bundt pan. Yield: 1 cake. I like to drizzle glaze over the top.