In preparation for Christmas...

Some might think this is a bit early...but while packing I found the recipe for Brandied Fruit Starter and Friendship that I used several years ago at Christmas...I began with making the Brandied Fruit Starter that takes several weeks, at least 4 weeks and can be divided and used for baking Friendship Cakes, served over ice cream or pound cake. I actually did two batches so that I would have several to give as gifts. Gifts were a jar of the Brandied Starter, the actual cake in a Christmas tin, and the recipe printed in a homemade Christmas card containing the recipe.

Friendship Cake with Brandied Fruit Starter
Brandied Fruit Starter:
1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can apricot halves, drained
1 (10-ounce) jar maraschino cherries, drained
1 1/4 cup granulated sugar
1 1/4 cup brandy*
Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered.
Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.
Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times.
To replenish starter, add 1 cup sugar and one of the fruits, pineapple chunks, peaches, apricot halves or maraschino cherries every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again.
Makes 6 cups.
*Apricot or peach brandy may be substituted, if desired.

Friendship Cake Mix:
2 1/2 cups granulated sugar
1 1/2 cups Brandied Fruit Starter
1 (32-ounce) can sliced peaches with juice
Combine in a gallon glass jar and stir all together; stir several times the first day, thereafter stir once each day. Keep covered and at room temperature.
On Tenth Day Add:
1 (32-ounce) can chunk pineapple with juice
2 1/2 cups granulated sugar
Stir once a day for 10 days.
On Twentieth Day Add:
1 (32-ounce) can fruit cocktail with juice
2 1/2 cups granulated sugar
1 (10-ounce) jar maraschino cherries with juice, diced
Stir once a day for 10 days.
On Thirtieth day:
Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes.
Cakes can be frozen after they are baked. Juice or fruit cannot be frozen.
FOR ONE CAKE:
Friendship Cake Mix Recipe:
1 (18.25-ounce) package yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package vanilla instant pudding mix
1 cup nuts, chopped
1/3 of fruit
Combine all ingredients together, mixing well.
Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.
Makes 12 to 15 servings (prepared cake).

A bit time consuming but much appreciated by friends to receive!