MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 1 servings
   1 1/2 c  Brandy
       1 lb Peaches with juice; can
       6 c  Sugar, divided (to 7 1/2 cup
       1 lb Pineapple tidbits or chunks
            - can, with juice
       1 lb Fruit cocktail; can, with j
      10 oz Maraschino cherries; jar
       1    Box yellow cake mix
     1/2 c  Oil; to 3/4 cup
       2    Eggs; to 4 eggs
       1    Vanilla instant pudding (sma
            -l package)
   1 1/2 c  Fruit; from starter
       1 c  Nuts; chopped
   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.