---------- Recipe via Meal-Master (tm) v8.05

Title: Brandied Fruit Starter For Friendship Cake
Categories: Cakes
Yield: 1 Batch

20 oz Can sliced peaches;
- chopped, with juice
2 1/2 c Sugar
1 Pkg dry yeast

---------------------------------TENTH DAY-------------------------------
14 oz Can chunk pineapple;
- with juice,
- cut chunks in half
2 1/2 c Sugar
15 oz Can fruit cocktail;
- with juice

-------------------------------TWENTIETH DAY-----------------------------
2 1/2 c Sugar
18 oz Maraschino cherries (2 jars);
- drained, chopped

In a 1-gallon glass or crockery jar with loose fitting lid, combine
sugar, peaches, and yeast. Stir daily for 10 days. Do not
refrigerate. On the 10th day, add pineapple with juice, sugar, and
fruit cocktail with juice. Stir daily for 10 days. On the 20th day,
add sugar and cherries. Stir daily until the 30th day.

On the 30th day, drain juice from fruit. Reserve fruit to be used
for cakes. Store fruit and juice in glass jars in refrigerator
until ready to use. Keeps well.

In remaking starter, use 1-1/2 cups of drained juice in the first
step of the brandying process with 2-1/2 cups sugar and 20-oz can
peaches. Do not use yeast. The yeast is used only to start peaches
and sugar fermenting the first time.

For making cakes with reserved fruit see the following recipes;
Friendship Cake, Friendship Cake Mix Style One, and
Friendship Cake Mix Style Two.

Recipe by Pat Dwigans (FWDS07A)

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