STARTER
20 oz Peaches, chopped 20 oz Crushed pineapple
7 1/2 c Sugar, divided 10 oz Maraschino cherries
1 pk Active dry yeast 29 oz Fruit cocktail
CAKE
1 pk Yellow cake mix 2 ts Orange extract
3 oz Lemon instant pudding 1 1/2 c Fermented fruit
4 ea Eggs 1 c Nuts, chopped
2/3 c Oil 1 c Raisins
STARTER: Stir together peaches, 2-1/2 cups sugar and yeast in a gallon
glass jar with a loose-fitting lid. Stir daily for 10 days. On the
10th day, add pineapple and 2-1/2 cups sugar. Stir daily for 10 days.
On the 20th day, add cherries, fruit cocktail and remaining sugar.
Stir daily for 10 days. Drain, reserving liquid for next batch or to
share with friends. Makes enough fruit for 4 cakes. To make more
starter without yeast, use 1-1/2 cups starter juice with peaches and
sugar to start 30 day fermenting process over again. CAKE: Preheat
oven to 350 degrees. Combine cake and pudding mixes, eggs, oil and
orange extract in a large bowl.Add fruit, nuts and raisins and mix
thoroughly. pour into greased, floured tube pan and bake 1 hour. Let
cool 15 minutes before removing from pan.
Yields
1 servings
