Description:

A cake that calls for fruit to be added throughout the month

Source:

Bonnie

Serves/Makes:3 cakes

Ingredients

• 1 large can sliced peaches
• 1 large can pineapple chunks
• 1 large can fruit cocktail
• 1 small jar maraschino cherries
• 4 eggs, beaten slightly
• 1 cup (225 ml) chopped nuts
• 1 box yellow cake mix
• 1 box instant vanilla pudding
• 3/4 cup (175 ml) oil
• 7-1/2 cups (1775 ml) sugar
• 1-1/2 cups (350 ml) starter (or substitute)

Preparation

• Day 1:
• Pour into gallon glass jar: 1-1/2 cups (350 ml) starter, 2-1/2 cups (600 ml) sugar, 1 can sliced peaches in syrup.
• Store in cool place but do not refrigerate.
• Allow to ferment.
• Stir once a day for 10 days.
• Day 10: Add 2-1/2 cups (600 ml) sugar and pineapple chunks in syrup.
• Stir once a day for 10 days.
• Day 20: Add 2-1/2 cups (600 ml) sugar, fruit cocktail in syrup and maraschino cherries.
• Stir once a day for 10 days.
• Day 30: Drain liquid from fruit.
• Divide into 3 parts and store in glass jars.
• This is the starter for your next batch.
• Divide fruit into 3 parts, using 1 part for each cake.
• Mix the cake mix, pudding, eggs, 2/3 cup (150 ml) oil, nuts and 1/3 of the fruit by hand.
• Bake in greased tube pan at 350 degrees (175 C.) for 50 mins.
• Starter substitute: 1 cup (225 ml) white Karo syrup, 3 tbs (45 ml). lemon juice and 1/4 cup (60 ml) fruit nectar or water.

Comments

I got this recipe out of a cookbook my grandmothers church made up back in the 80's. The cake turns out very moist and isn't like a traditional fruitcake.