Friendship Fruitcake And Starter With Brandy - cooking recipe

Ingredients

1 1/2 cups apricot brandy
6 cups sugar
1 (28 ounce) can sliced peaches
1 (19 ounce) can crushed pineapple, undrained
2 (250 ml) jars maraschino cherries, drained and cut in half
2 cups chopped nuts
2 (18 ounce) packages Betty Crocker Super Moist cake mix (white, golden, vanilla or lemon)
8 eggs
3/4 cup oil

Preparation

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