Friendship Fruitcake Starter
If you haven't "inherited" the starter, take: 3/4 c. canned peaches
in heavy syrup, use only 1/2 c. of the juice and cut peaches in sm.
pieces 3/4 c. pineapple chunks, use 1/2 c. of the juice and cut
pineapple in 2 6 Maraschino cherries, cut in half (no juice) 1 1/2
c. sugar 1 pkg. dry yeast or quick rise yeast Place above mixture in
glass jar with loose cover in a fairly warm place. Stir several
times the first day, then once a day for two weeks. At the end of
the two weeks--TA DA--this is the "starter" for the 30 day
BEGIN WITH DAY 1, and continue as directed for 30 days. Makes 3
Bundt pan cakes or 15 (1 pound loaves). With a "Starter" follow
these directions. (A starter is fruit liquid after 30 day processing
--DAY 1: Pour one pint (2 cups or less) starter into a glass wide
mouthed gallon jar. (Sun Tea jar works well.) Add one large can
sliced peaches and juice. Cut each slice of peach into four pieces.
Add 2 1/2 cups of sugar and stir every day for 10 days. Cover jar
with a saucer and leave sitting out for ten days at room
temperature. DO NOT COVER AIRTIGHT. DO NOT REFRIGERATE.
DAY 10:-- Add one 16 ounce can of chunk pineapple and juice. Cut
chunks in half. Add 2 1/2 cups of sugar. Stir every day for ten
days. Color will change and fruit will foam.
DAY 20:-- Add two small jars of Maraschino cherries, cut in half; DO
NOT ADD JUICE. Add 2 1/2 cups of sugar. Stir every day for the final
--DAY 31:-- You are ready to make your cakes. You need: 3 boxes
Duncan Hines butter recipe cake mix (for three mixings) 3 boxes
instant vanilla pudding mix 1 doz. eggs 1 (16 oz.) bottle Wesson oil
(2/3 c. each for three mixings), (you may substitute) 3 c. raisins
(white or dark) 3 c. walnuts 3 c. pecans 3 c. coconut (You may add
red and green cherries, if you desire) Preheat oven to 300º. Drain
fruit in colander over large bowl for about 15 minutes or until
fruit has stopped draining. This juice is your
NEW STARTERS. Fruitcake must be started within
three days after receiving new starters.
3 MIXINGS: Pour one box cake mix, 1 box pudding
mix, 4 eggs, 2/3 cups oil and 1 1/2 cups of fruit into a bowl and
stir with spoon (DO NOT USE A MIXER). Add 1 cup raisins, 1 cup
chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix
thoroughly with wooden spoon. Grease and flour either Bundt pan or
your loaf pans (I prefer four 2 pound loaf pans for each mix.) Bake
Bundt pan or tube pan for approximately 1 1/2 hours. Loaf pans take
from 1 hour to 1 hour 15 minutes-until nicely brown depending on
your oven. CAKES CAN BE FROZEN. They are easier to cut in slices, if
cut when frozen. Thaws quickly.