-
1
You need a gallon container with lid for this recipe.
-
2
First day.
-
3
Mix starter, 2 1/2 cups sugar and peaches.
-
4
Stir on days 2, 3, 4, 5, 6, 7, 8, and 9.
-
5
Tenth day.
-
6
Add 2 cups sugar and pineapple chunks.
-
7
Cover.
-
8
Stir on days 11, 12, 13, 14, 15, 16, 17, 18, and 19.
-
9
Twentieth day.
-
10
Add 2 cups sugar, fruit cocktail and cherries.
-
11
Cover and stir.
-
12
Stir on days 21, 22, 23, 24, 25, 26, 27, 28, and 29.
-
13
Thirtieth day.
-
14
Drain juice from fruit and divide fruit into 3 equal parts.
-
15
Divide juice into five 2 1/2 cups portions and give to friends.
-
16
Use starter within 5 days.
-
17
The fruit mixture will make 3 cakes.
-
18
To Make Cake.
-
19
Mix cake mix, oil, eggs and pudding on low speed of mixer.
-
20
Batter will be thick.
-
21
Add fruit and nuts.
-
22
Bake in well greased and floured Bundt or tube pan.
-
23
Bake 45 to 60 minutes, depending on oven, in 350F (180C) oven.
-
24
Cool in pans completely before removing.
-
25
None of the recipe should be refrigerated while brewind.
-
26
Cakes may be refrigerated for 2 weeks or frozen up to 2 years.
-
27
DO NOT freeze juice.
