| Day 1 |
Add to starter:
2 1/2 c. sugar
1 large can diced peaches w/juice
Stir daily for the next 30 days. |
| Day 10 |
Add to starter:
2 1/2 c. sugar
1 20oz. can of pineapple w/juice |
| Day 20 |
Add to starter:
2 1/2 c. sugar
1 large can fruit cocktail
1 10oz. jar Maraschino cherries w/juice |
| Day 30 |
Drain fruit from liquid. Let each stand overnight. Drain again next morning. Divide fruit into thirds (about 2 c. each). |
| |
This will make 3 cakes using the following recipe for each cake. |
| |
1 yellow cake mix (dry - not pudding style mix)
2/3 c. oil
1 c. starter juice
4 eggs
1 small box vanilla instant pudding
Mix all ingredients. Stir in 1/3 of the fruit mix and 1 c. chopped nuts. Bake in greased tube or bundt pan at 350 degrees for 50 - 70 minutes. |
| |
Divide remaining juice into 1 1/2 c. each. Place in a tight container. Give to a friend with a copy of this recipe. |
| Hints: |
You will need at least a 1 gallon jar. Place a pan under the jar to keep liquid from running on the counter. Keep covered. Lid may pop off when fruit starts to bubble. |
