Description:

A 30 day fruit cake recipe

Source:

Angela Creighton

Serves/Makes:2 cakes

Ingredients

• 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
• Cake:
• 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

Preparation

• 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.

Comments

Variation: Instead of using 13 x 9 inch pans, use loaf pans for traditional looking fruit cakes. Adjusting the baking time may be required.