1 small box instant pudding (flavor to compliment cake mix)
3/8 cup vegetable oil
1 cup chopped nuts
1 portion fruit
In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily.
At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily.
During the forth week add the canned peaches, 1 cup of sugar and 2 tablespoons of brandy. Let sit another two weeks, stirring daily.
Separate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake.
Now you are ready to prepare the fruit for two cakes. DO NOT refrigerate the liquid.
In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 (28 ounce) can sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days.
Next, add 2 1/2 cups of sugar and 1 can (16 ounce) crushed pineapple. Stir every day for 10 days.
Add 2 1/2 cups sugar and 1 (16 ounce) can fruit cocktail. Slice contents of 1 (10 ounce) jar maraschino cherries and add with juice. Stir every day for 10 days.
On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action.
To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts (batter will be thick). Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes.
Turn cake out of pan while hot. When cooled, the cake freezes well.
Makes 5 cakes with starter to give as a gift with each cake.
The choices of flavored cake mixes and pudding mixes is yours and coconut may
be substituted for nuts.