1. Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature. 2. Stir daily. 3. Day 5: Add 2 cups sugar and pineapple. 4. Stir daily. 5. Day 10: Add 2 cups sugar and cherries. 6. Stir daily. 7. Day 15: Drain fruit mixture; divide fruit in half. 8. Reserve half for later use. 9. Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each). 10. Give juice"starter" to friends for use within 1 to 2 days. 11. TO MAKE CAKE: Heat oven to 350 F degrees. 12. Grease three 9 x 5 x 3 inch loaf pans. 13. Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside. 14. Blend 1-1/2 packages cake mix, eggs and oil in another large bowl on low speed of mixer till moistened; beat 2 minutes at medium speed. 15. Pour batter over fruit-nut mixture; mix thoroughly. 16. Pour into pans and bake 60 minutes. 17. Do not open door or prick or pat to test for doneness. 18. Cool 10 minutes; remove from pans. ---------------------------------------------------------------------------
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Ingredients
