Yield: 6 servings
|20||TH DAY: Add 2 9oz. jars marashino cherries drained and diced...I use both|
|Red and green ones|
|STIR DAILY FOR 10 DAYS|
|30||TH DAY: Drain fruit- save liquid- you will have enough for yourself and 2|
|Friends (1 1/2 cups each). You are ready to bake 3 cakes.|
|1||Box yellow cake mix|
|1 small||Box vanilla instant pudding|
|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!