20 oz sliced peaches -- chopped |
7 1/2 c sugar -- divided |
1 package dry yeast |
20 oz pineapple -- crushed |
10 oz maraschino cherries |
30 oz fruit cocktail -- cut |
do not drain fruit. combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. stir daily for 10 days. |
on the 10th day, add pineapple and 2-1/2 c sugar. stir daily for another 10 days. add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. |
drain fruit, reserve juice for the next batch. makes enough fruit |
for 4 cakes. to make more starter, use 1-1/2 cups starter juice eliminate yeast but continue with peaches and sugar etc...... |
day 31 |
you are ready to make your cakes. |
you need |
3 boxes duncan hines butter recipe cake mix (for three mixings) |
3 boxes instant vanilla pudding mix |
1 doz. eggs |
wesson oil (2/3 c. each for three mixings), (you may substitute) |
3 c. raisins (white or dark) |
3 c. walnuts |
3 c. pecans |
3 c. coconut |
(you may add red and green cherries, if you desire) |
preheat oven to 300. |
drain fruit in colander over large bowl for about 15 min or until fruit has stopped draining. this juice is your new starters. fruit cake must be started within three days after receiving new starters. |
3 separate mixings |
pour one box cake mix, 1 box pudding mix, 4 eggs, 2/3 c oil and 1 1/2 c of fruit into a bowl and stir with spoon (do not use a mixer). add 1 c raisins, 1 c chopped pecans, 1 c chopped walnuts, 1 c coconut, and mix thoroughly with wooden spoon. |
grease and flour either bundt pan or your loaf pans (i prefer four 2 lb loaf pans for each mix.) |
bake bundt pan or tube pan for approximately 1 1/2 hrs. |
loaf pans take from 1 hr to 1 hr 15 min-until nicely brown depending on your oven. |
cakes can be frozen. they are easier to cut in slices, if cut when frozen. thaws quickly. |
