Yield: 1 servings
|20 ounces||Peaches, chopped|
|7½ cup||Sugar, divided|
|1 pack||Active dry yeast|
|1 pack||Yellow cake mix|
|3 ounces||Lemon instant pudding|
|20 ounces||Crushed pineapple|
|10 ounces||Maraschino cherries|
|29 ounces||Fruit cocktail|
|2 teaspoons||Orange extract|
|1½ cup||Fermented fruit|
|1 cup||Nuts, chopped|
STARTER: Stir together peaches, 2-½ 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 2-½ 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 1-½ 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. Submitted By DOROTHY FLATMAN On 01-06-95