Instructions: 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.

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