Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------TO PREPARE STARTER LIQUID----------------------

--------------------FIRST 2 WEEK PERIOD-------------------------
1 c Pineapple, crushed 2 tb Brandy
1 c Sugar

--------------------SECOND 2 WEEK PERIOD-------------------------
1 c Maraschino cherries 2 tb Brandy
1 c Sugar

--------------------THIRD 2 WEEK PERIOD-------------------------
1 c Peaches, sliced 2 tb Brandy
1 c Sugar

-----------------PREPARE FRUIT FOR 2 CAKES----------------------

--------------------FIRST 10 DAY PERIOD-------------------------
1 1/2 c Starter liquid 28 oz Can sliced peaches W/juice
2 1/2 c Sugar

--------------------SECOND 10 DAY PERIOD-------------------------
2 1/2 c Sugar With juice
16 oz Can crushed pineapple

--------------------THIRD 10 DAY PERIOD-------------------------
2 1/2 c Sugar 10 oz Jar maraschino cherries
16 oz Can fruit cocktail w/juice Drained, sliced

FIRST TWO WEEK PERIOD: In a gallon jar combine pineapple, 1 cup sugar
and 2 Tablespoons brandy. Let ingredients sit in jar for 2 weeks,
stirring daily. SECOND TWO WEEK PERIOD: At the end of 2 weeks, add
maraschino cherries, 1 cup sugar and 2 Tablespoons brandy. Let all
ingredients sit in jar for 2 weeks, stirring daily. THIRD TWO WEEK
PERIOD: At the end of second 2 week period, add peaches, 1 cup sugar
and 2 Tablespoons brandy. Let sit in jar for another 2 weeks,
stirring daily. At end of third 2 week period, 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 2 cakes. DO NOT REFRIGERATE THE LIQUID. FIRST 10 DAY PERIOD In a
large gallon jar, place 1-1/2 cups of the starter liquid, 2-1/2 cups
of sugar and 28 oz can of sliced peaches with juice . Mix well and
cover jar with a paper towel. Do not refrigerate or screw a lid on
the jar. Stir every day for 10 days. SECOND 10 DAY PERIOD Add 2-1/2
cups of sugar and 16 oz can of crushed pineapple with juice. Stir
every day for 10 days. THIRD 10 DAY PERIOD Add 2-1/2 cups sugar and
16 oz can of fruit cocktail with juice . Slice contents of 10 oz jar
of maraschino cherries and add. Stir every day for 10 days. On baking
day, drain the fruit and divide it into 2 equal parts. Save the juice
and use it for starter (you will have enough for 5 starters approx 2
cups each). DO NOT REFRIGERATE THE LIQUID, it will stop the
fermenting action. Submitted By DOROTHY FLATMAN On 03-27-95

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