Yield: 6 servings
Measure | Ingredient |
---|---|
20 \N | TH DAY: Add 2 9oz. jars marashino cherries drained and diced...I use both |
\N \N | Red and green ones |
\N \N | STIR DAILY FOR 10 DAYS |
30 \N | TH DAY: Drain fruit- save liquid- you will have enough for yourself and 2 |
\N \N | Friends (1 1/2 cups each). You are ready to bake 3 cakes. |
\N \N | CAKE |
1 \N | Box yellow cake mix |
1 small | Box vanilla instant pudding |
⅔ cup | Oil |
4 \N | Eggs |
1½ cup | Fruit only...no juice |
1 cup | Nuts- pecans are best |
DO NOT REFRIGERATE...USE ONLY WOODEN UTENSILS...STORE IN COVERED CONTAINER
FIRST DAY: In large bowl combine 1½ cups starter juice, 2 ½ cups sugar, 1 large can sliced peaches, drained and diced.
STIR DAILY FOR 10 DAYS
TENTH DAY: add 2 ½ cups sugar, 1 large can chunk pinapple with juice STIR DAILY FOR 10 DAYS
The contributor added: Mix all ingredients and bake in a greased bundt pan 300 * for 1 hour. I serve it plain as after it cools I usually pour about 1-1 ½ oz of rum over it to add flavor.....very good!