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Ingredients:
If you haven't "inherited" the
starter,
take: 3/4 c. canned peaches in heavy syrup,
use only 1/2 c. of the juice and cut peaches in sm. pieces
3/4 c. pineapple chunks, use 1/2 c. of the juice and cut pineapple in 2
6 Maraschino cherries, cut in half (no juice)
1 1/2 c. sugar
1 pkg. dry yeast or quick rise yeast
cake mix (for three mixings)
3 boxes instant vanilla pudding mix
1 doz. eggs
1 (16 oz.) bottle Wesson oil (2/3 c.
each for three mixings), (you may substitute)
1 (16 oz.) bottle Wesson oil (2/3 c. each for three mixings) (you may
substitute)
3 c. raisins (white or dark)
3 c. walnuts
3 c. pecans
3 c. coconut
(You may add red and green cherries, if you desire)
Direction:
Place above mixture in glass jar with loose cover in a fairly
warm place. Stir several times the first day, then once a day
for two weeks. At the end of the two weeks--TA DA--this is the
"starter" for the 30 day fruitcake. BEGIN WITH DAY 1, and
continue for the 30 days as directed for 30 day FRIENDSHIP
FRUITCAKE. --\h FRIENDSHIP FRUITCAKE (WITHOUT
BRANDY)
Makes 3 bundt pan cakes or 15 (1 pound loaves). With a
"Starter" follow these directions. (A starter is fruit liquid
after 30 day processing period.) --DAY 1: --
Pour one pint (2 cups or less) starter into a glass wide
mouthed gallon jar. (Sun Tea jar works well.) Add one large
can sliced peaches and juice. Cut each slice of peach into
four pieces. Add 2 1/2 cups of sugar and stir every day for 10
days. Cover jar with a saucer and leave sitting out for ten
days at room temperature. DO NOT COVER AIR-TIGHT. DO NOT
REFRIGERATE. --DAY 10:--
Add one 16 ounce can of chunk pineapple and juice. Cut chunks
in half. Add 2 1/2 cups of sugar. Stir every day for ten days.
Color will change and fruit will foam. --DAY 20:--
Add two small jars of Maraschino cherries, cut in half; DO NOT
ADD JUICE. Add 2 1/2 cups of sugar. Stir every day for the
final ten days. --DAY 31:--
You are ready to make your cakes. You need: 3 boxes Duncan
Hines butter recipe
Preheat oven to 300 degrees.
Drain fruit in colander over large bowl for about 15 minutes
or until fruit has stopped draining. This juice is your NEW
STARTERS. Fruit cake must be started within three days after
receiving new starters. 3 MIXINGS: Pour one box cake mix, 1
box pudding mix, 4 eggs, 2/3 cups oil and 1 1/2 cups of fruit
into a bowl and stir with spoon (DO NOT USE A MIXER). Add 1
cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1
cup coconut, and mix thoroughly with wooden spoon. Grease and
flour either bundt pan or your loaf pans (I prefer four 2
pound loaf pans for each mix.) Bake bundt pan or tube pan for
approximately 1 1/2 hours. Loaf pans take from 1 hour to 1
hour 15 minutes-until nicely brown depending on your oven.
CAKES CAN BE FROZEN. They are easier to cut in slices, if cut
when frozen. Thaws quickly.
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For Details about Ingredients , check your
nearest Store
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