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- A 30 day fruit cake recipe
- Angela Creighton
- Fruit Starter:
- 1 (20 ounce) can pineapple chunks, drained
- 1 (16 ounce) can apricots, drained
- 1 (16 ounce) can sliced peaches, drained
- 1 (10 ounce) jar maraschino cherries, drained
- 1-1/4 cups (300 ml) brandy
- 1-1/4 cups (300 ml) sugar
- 1 pint friendship fruit starter
- 1 (16 ounce) can sliced peaches, cut into 4 pieces
- 1 (16 ounce) can pineapple chunks, each cut in half
- 2 (10 ounce) jars maraschino cherries, drained and each cut in half
- 2 (18.25 ounce) boxes golden butter cake mix
- 2 (4 serving size) boxes vanilla instant pudding
- 5-1/2 cups (1300 ml) sugar
- 1-1/3 cups (325 ml) vegetable oil
- 8 eggs
- 2 cups (475 ml) golden raisins
- 2 cups (475 ml) chopped nuts
- 2 cups (475 ml) flaked coconut
- To make the fruit starter, combine all of the starter ingredients in a clean, large glass jar.
- Stir with a wooden spoon.
- Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.
- After three weeks, you can begin making the cake.
- Day One: In a very large glass jar or bowl combine 1 pint of the starter with 1 can of the sliced peaches and their juice.
- Add 2-1/2 cups (600 ml) of sugar and stir every day for 10 days.
- When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid.
- Let sit at room temperature.
- Do not refrigerate it or cover it airtight.
- A pan of water underneath the jar or bowl will keep the ants out.
- Day 10: Add 1 (16 ounce) can of chunk pineapple and it's juice.
- Stir in 1/2 cup (125 ml) of sugar.
- Stir everyday for 10 days.
- The color should change and the mixture should foam when stirred.
- Day 20: Add 2 jars of the drained maraschino cherries.
- Add 2-1/2 cups (600 ml) of sugar and stir every day for the final 10 days.
- Day 30: Drain fruit and reserve it and the liquid.
- Pour the liquid into 3 glasses or ceramic pint jars.
- One for you to start your next cake and two for friends.
- Cake must be started within 3 days after receiving the starter or you should freeze the starter to use at a later date.
- Do not use plastic or metal containers to store liquid.
- Preheat oven to 325 degrees (175 C.).
- Grease and flour two 9x13 inch baking pans.
- In a very large bowl, combine cake mix, pudding mix, oil and eggs.
- Stir in the drained reserved fruit from the starter.
- Stir in the raisins, nuts and coconut.
- Stir until all ingredients are well combined.
- The batter will be stiff.
- Pour batter into the prepared cake pans.
- Bake cakes at 325 degrees (175 C.) for 55 to 65 minutes.
- Variation: Instead of using 13 x 9 inch pans, use loaf pans for
traditional looking fruit cakes. Adjusting the baking time may be
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