Brandied Fruitcake

Course : Cakes
Serves: 4
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1 recipe 30 day brandy starter mix
3/4 cup peaches -- drained and cut in
3/4 cup chunk pineapple -- drained
6 medium maraschino cherries -- halved
1 1/2 cups sugar
1 package yeast
1 package 30 day fruitcake mix
---DAY 1---
1 piece a gallon glass jar -- put:
1 1/2 cups starter brandy
2 1/2 cups sugar
1 can sliced peaches -- (16 ounce) drained
1 can apricot halves -- (16 ounce) drained
---DAY10 ADD---
2 1/2 cups sugar
21 ounces crushed pineapple -- undrained
---DAY 20 ADD---
2 1/2 cups sugar
20 ounces fruit cocktail -- undrained
2 jars maraschino cherries -- (10 ounce) drained and chopped
---DAY 30---
---drain through cheesecloth. makes enough fruit to make 4 cakes and enough brandy to start 4 more gallons.
---brandied fruit cake
1 package duncan hines moist deluxe -- (fruit flavoured)
2/3 cup oil
4 large eggs
1 package instant vanilla pudding mix.
1 cup chopped nuts
1 1/2 cups brandied fruit

Preparation / Directions:

To make the brandy starter: Mix all the ingredients for the starter in a glass jar and cover with a cloth. Keep at room temperature. With a WOODEN spoon, stir 3-4 times the first day, and once a day thereafter for 2 weeks. Drain and use the brandy to start the fruit cake mix. Next, make the 30 day brandied fruitcake MIX, as directed above. BRANDIED FRUITCAKE: Mix the first 4 ingredients well, then add the 2 remaining ingredients, mixing in by hand. Pour into a well greased and floured bundt pan and bake at 325F for 40-50 minutes in a preheated oven. Brandied fruit can be put in a glass jar with a lid(not sealed) be sure fruit is just covered with brandy to keep moist and placed in ice box. Starter brandy can also be kept the same way. Will keep in ice box for several months. (this stuff lasts forever) After cake cools, wrap in plastic wrap. The longer this cake sits the better it will be. NOTE: Be sure to stir the fruitcake mix daily with a WOODEN spoon.

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