FRIENDSHIP CAKE STARTER
1 (16 oz.) can fruit cocktail
1 (16 oz.) can peaches
2 1/2 c. sugar
1 (20 oz.) can pineapple tidbits
2 1/2 c. sugar
1 (8 oz.) jar maraschino cherries
2 1/2 c. sugar
Combine fruit cocktail with juice, peaches with juice and 2 1/2 cups sugar in large jar. Stir with wooden spoon until sugar is dissolved, cover. Let stand at room temperature. Stir each day for 10 days. Add pineapple with juice and 2 1/2 cups sugar, mix well.
Stir each day for 10 days. Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir each day for 10 days. Store in refrigerator. May store in refrigerator indefinitely. Yields enough for 7 cakes.
FRIENDSHIP CAKE:
1 (2 layer) pkg. white cake mix
1 1/2 c. Friendship Cake Starter
2/3 c. oil
4 eggs
1 c. chopped pecans
Combine cake mix, Friendship Cake Starter, oil and eggs in bowl, mix well. Stir in pecans. Pour into greased and floured Bundt pan. Bake at 325 degrees for 1 hour. Cool in pan few minutes. Invert onto serving plate. Can be baked in 2 loaf pans.
