Post by NancyRogers on Feb 17, 2003 18:48:51 GMT -6
Nancy ,I think this is the cake that Marge was wanting.
Darlene
AMISH 30 DAY FRUITCAKE
6 1/2 cup(s) Sugar
1 large can Sliced peaches, with juice
1 16 ounce can Pineapple chunks, cut in half
2 small jars Maraschino cherries, cut in half
3 boxes Yellow or Butter Cake mix
12 Eggs
3 each 2/3 cups Vegetable oil
3 large boxes Instant vanilla pudding mix
1 1/3 cup(s) Pecans or walnuts, chopped
3 portions Fruit mixture
1 1/2 cup(s) Friendship Fruitcake Starter (CAKES)
3 Bundt cake pans or 6 loaf pans
ON DAY 1
Mix 2-1/2 cups sugar, 1-1/2 cups starter liquid and 1 can of sliced peaches with their juice. Cut each slice of peach into four pieces. Stir every day for 10 days. Cover jar with a saucer or tea towel and leave sitting out for ten days at room temperature. DO NOT COVER AIRTIGHT AND DO NOT REFRIGERATE.
ON DAY 10
Add the can of chunk pineapples with its juices. Cut each slice in half. Add 2 cups sugar. Stir each day for 10 more days. Color will change and fruit will foam, no problem that is as it should be
ON DAY 20
Add 2 cups sugar, the two jars of Maraschino cherries, cut in half with their juices. Stir every day for the final 10 days.
ON DAY 30
Drain fruit in colander over large bowl for about 15 minutes or until fruit has stopped draining. You should have 6 cups of fruit mixture after you drain the mixture This juice is your NEW STARTERS. If you get the starter as a gift, the Fruitcake must be started within three days after receiving new starters.
MAKING THE CAKE:
This recipe is for one cake but, you have enough starter to make three cakes. You can save one cup of starter for another time or give 1-1/2 cups of starter to a friend along with the recipe as a gift. Cakes can be frozen but, not the starter.
Peheat oven to 300ยบ F.<br>
Mix 1 box of the cake mix and 2/3 cup vegetable oil, 4 eggs, 1 box vanilla instant pudding mix and 1-1/2 cups of the fruit mixture into a bowl and stir with spoon (DO NOT USE A MIXER). Add 1/3 portions of the nuts and mix thoroughly with a wooden spoon.
Grease and flour either Bundt pan, spring form pan or loaf pans I use the Pam spray and not flour. Bake Brundt pan or Spring Form pans for approximately 1-1/2 hours. Loaf pans take from 1 hour to 1 hour and fifteen minutes, until nicely brown depending on your oven.
Cakes are easier to cut in slices, if cut when frozen. They thaw very quickly.
Darlene
AMISH 30 DAY FRUITCAKE
6 1/2 cup(s) Sugar
1 large can Sliced peaches, with juice
1 16 ounce can Pineapple chunks, cut in half
2 small jars Maraschino cherries, cut in half
3 boxes Yellow or Butter Cake mix
12 Eggs
3 each 2/3 cups Vegetable oil
3 large boxes Instant vanilla pudding mix
1 1/3 cup(s) Pecans or walnuts, chopped
3 portions Fruit mixture
1 1/2 cup(s) Friendship Fruitcake Starter (CAKES)
3 Bundt cake pans or 6 loaf pans
ON DAY 1
Mix 2-1/2 cups sugar, 1-1/2 cups starter liquid and 1 can of sliced peaches with their juice. Cut each slice of peach into four pieces. Stir every day for 10 days. Cover jar with a saucer or tea towel and leave sitting out for ten days at room temperature. DO NOT COVER AIRTIGHT AND DO NOT REFRIGERATE.
ON DAY 10
Add the can of chunk pineapples with its juices. Cut each slice in half. Add 2 cups sugar. Stir each day for 10 more days. Color will change and fruit will foam, no problem that is as it should be
ON DAY 20
Add 2 cups sugar, the two jars of Maraschino cherries, cut in half with their juices. Stir every day for the final 10 days.
ON DAY 30
Drain fruit in colander over large bowl for about 15 minutes or until fruit has stopped draining. You should have 6 cups of fruit mixture after you drain the mixture This juice is your NEW STARTERS. If you get the starter as a gift, the Fruitcake must be started within three days after receiving new starters.
MAKING THE CAKE:
This recipe is for one cake but, you have enough starter to make three cakes. You can save one cup of starter for another time or give 1-1/2 cups of starter to a friend along with the recipe as a gift. Cakes can be frozen but, not the starter.
Peheat oven to 300ยบ F.<br>
Mix 1 box of the cake mix and 2/3 cup vegetable oil, 4 eggs, 1 box vanilla instant pudding mix and 1-1/2 cups of the fruit mixture into a bowl and stir with spoon (DO NOT USE A MIXER). Add 1/3 portions of the nuts and mix thoroughly with a wooden spoon.
Grease and flour either Bundt pan, spring form pan or loaf pans I use the Pam spray and not flour. Bake Brundt pan or Spring Form pans for approximately 1-1/2 hours. Loaf pans take from 1 hour to 1 hour and fifteen minutes, until nicely brown depending on your oven.
Cakes are easier to cut in slices, if cut when frozen. They thaw very quickly.