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Ингредиенты
- 2 1/2 c. sugar
- 1 lrg can sliced peaches with juice
- 1 c. water
- 2 c. sugar
- 1 lrg can chunk pineapple with juice
- 2 c. sugar
- 1 lrg can fruit cocktail with juice
- 1 box yellow cake mix
- 2/3 c. oil
- 5 x Large eggs
- 1 sm box vanilla instant pudding
- 1 x 1/3 of the fruit from the Fruit Starter (recipe above)
- 1 c. pecans or possibly walnuts, minced
- 1 c. STARTER (juice without the fruit)
Инструкции
- Starter:Fold in a one-gallon jar:2 1/2 c. sugar
- 1 large can sliced peaches with juice
- 1 c. water (Next time you make this recipe, omit water and replace with the one c. of STARTER that you've kept)
- Stir and cover; let sit out on the kitchen counter for 10 days.
- You will be stirring each day for 30 days.
- On the 10 th day add in:2 c. sugar
- 1 large can chunk pineapple with juice
- Stir and cover; let sit out on kitchen counter for 10 more days.
- On the 20 th day add in:2 c. sugar
- 1 large can fruit cocktail with juice
- Stir and cover; let sit out on the kitchen counter for 10 more days.
- (You have to make the fruit starter before you can make the Fruit Cake!)
- VERY IMPORTANT: Don't Chill FOR ENTIRE 30 DAYS.
- On the 30 th day, drain and reserve juice from fruit . . . the juice is your STARTER. The fruit will be part of your cake recipe and will make three cakes.
- You will always use one c. STARTER for each cake. Remember, ALWAYS SAVE ONE C. OF STARTER for yourself to make more cakes. Juice can be kept in the refrigerator after made, but not in the freezer. Cakes can be frzn. For best results, STARTER should be used within five days.
- Cake:Mix all ingredients together. Bake in a greased bundt, spring-form, or possibly loaf pan. Bake at 300 degrees for one hour. Glaze or possibly ice cake if you like.*For a lighter cake, use only 1 c. of fruit.
