Good Morning all! Happy Good Friday and an early Happy Easter! I hope the weather will cooperate with all you Easter Egg hunters.
Today’s recipe takes commitment. It’s not a quick thing to make, but it’s definitely worth the wait!
First, some rules: DO NOT USE A METAL SPOON OR BOWL! We have a plastic cake cover/container that we use. Whatever you use, it has to be at least a gallon, either can be a glass or plastic bowl as long as it has a secure cover)
sugar (lots and lots of sugar)
1 lg can sliced peaches
1 lg can chunk pineapple
1lg can fruit cocktail
1 10 oz jar maraschino cherries
yellow cake mix (without pudding)
2/3 cup veggie oil
3rd of the fruit when it comes to make cake
1 sm packet instant vanilla pudding
1 cup chopped nuts (optional)
Triple cake mix, oil, eggs, and pudding if you want to make 3 cakes.
DAY 1: Add yeast, 2 1/2 cups sugar, 1 large can sliced peaches and its juices into 1 gallon jar or large plastic or glass dish that can be covered (tupperware or a koolaid container would work. Leave on counter. Stir daily.
DAY 10: Add another 2 1/2 cups sugar and 1 large can chunk pineapple and its juices. Stir daily.
DAY 20: Add another 2 1/2 cups sugar and 1 large can fruit cocktail and its juices and 1 10 oz jar maraschino cherries and juices. Stir daily.
DAY 30: Drain fruit from the liquid (put liquid aside). Divide fruit into three equal parts to make 3 cakes.
Grease and flour cake pans. If using a tube or bunt cake pan preheat oven to 350 and bake for 50-60 minutes. Bake cake per instructions on box, adding fruit to batter.
Divide liquid into equal parts and give, with recipe, to friends. This will be the starter juice to the next batch. Never refrigerate the liquid. It’ll kill the yeast. Do not refrigerate the fruit mix during the 30 days. Cakes can be frozen though. When you stir the starter it should foam or be bubbly-that way you know the yeast is active.
Enjoy! The cakes are awesome!!