A delightful and flavorful fruit cake made with a unique starter process, perfect for sharing with friends.
Combine the pineapple chunks, sugar, and brandy in a glass jar.
Use a wooden spoon to stir as metal can react with the starter.
Stir the mixture daily for 14 days, keeping it loosely covered.
Ensure the jar is kept at room temperature for optimal fermentation.
Mix the cake mix, eggs, instant pudding, and prepared starter fruit in a bowl.
Fold the ingredients gently to keep the batter light.
Pour the batter into a greased bundt pan and bake at 350°F for 50 minutes.
Check for doneness using a toothpick; it should come out clean.
Let the cake cool before removing it from the pan.
Run a knife around the edges to help release the cake easily.
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