Friendship Fruitcake And Starter With Brandy

• 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

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.

apricot brandy, sugar, peaches, pineapple, maraschino cherries, nuts, cake mix, eggs, oil

Taken from www.food.com/recipe/friendship-fruitcake-and-starter-with-brandy-13831 (may not work)