Fermented fruit starter
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | (20-oz) can sliced peaches, chopped |
| 7½ | cup | Sugar, divided use |
| 1 | each | Package active dry yeast |
| 1 | each | (20-oz) can crushed pineapple |
| 1 | each | (10-oz) jar maraschino cherries |
| 1 | each | (29-oz) can fruit cocktail, cut up |
Directions
FROM: LISA DOZIER
Stir together peaches, 2½ cups sugar and yeast in a one gallon glass or cockery 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. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit reserving liquid for next batch. Makes enough fruit for 4 cakes. (to make more starter, use 1 ½ cups starter juice instead of yeast with peaches and sugar.) Fermented Fruit Friendship Cake 1 (2-layer size) package yellow cake mix (without pudding) 1 (4-serving size) box vanilla, lemon or pistachio instant pudding 4 eggs ⅔ cup oil 2 tsp orange extract 1 ½ cups fruit from Fermented Fruit Starter 1 cup chopped nuts 1 cup golden raisins 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 a greased, floured tube pan and bake 1 hour. Let cool 15 minutes before removing from the pan. makes 12 to 16 servings. Source: Houston Chronicle Submitted By PAT STOCKETT On 11-08-94