Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------PREPARE FRUIT FOR CAKES-----------------------
1 1/2 c Starter
2 1/2 c Sugar
1 28 oz can sliced peaches
2 c Sugar
1 20 oz can pineapple chunks
2 c Sugar
1 28 oz can fruit cocktail
1 sm Jar Maraschino cherries

---------------------------CAKES--------------------------------
1 pk Yellow Cake mix without
-pudding
OR
1 pk Butter Flavored Yellow Cake
Mix
2/3 c Oil
4 Eggs
1 pk Instant vanilla pudding mix
Fruit mixture -- 1/3 rd
1/2 c Nuts; chopped -- optional

You need a gallon container with lid for this recipe. First day. Mix
starter, 2 1/2 cups sugar and peaches. Stir on days 2, 3, 4, 5, 6, 7,
8, and 9. Tenth day. Add 2 cups sugar and pineapple chunks. Cover.
Stir on days 11, 12, 13, 14, 15, 16, 17, 18, and 19. Twentieth day.
Add 2 cups sugar, fruit cocktail and cherries. Cover and stir. Stir
on days 21, 22, 23, 24, 25, 26, 27, 28, and 29. Thirtieth day. Drain
juice from fruit and divide fruit into 3 equal parts. Divide juice
into five 1 1/2 cups portions and give to friends. Use starter within
5 days. The fruit mixture will make 3 cakes.

To Make Cake. Mix cake mix, oil, eggs and pudding on low speed of
mixer. Batter will be thick. Add fruit and nuts. Bake in well
greased and floured Bundt or tube pan. Bake 45-60 minutes, depending
on oven, in 350~ oven. Cool in pans completely before removing.
None of the recipe should be refrigerated while brewing. Cakes may
be refrigerated for 2 weeks or frozen up to 2 years. DO NOT freeze
juice.

Pat Dwigans

Recipe By :

From: Marjorie Scofield Date: 06-15-95 (160) Fido:
Recipes

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