| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Grains |
|
Cakes, Amish |
1 |
Servings |
INGREDIENTS
| 1 |
|
Yellow cake mix, 2 layer |
| 1 |
|
Pudding mix |
| 4 |
|
Eggs |
| 2/3 |
c |
Oil |
| 2 |
ts |
Orange extract |
| 1 1/2 |
c |
Fermented Fruit Starter |
| 1 |
c |
Chopped nuts |
| 1 |
c |
Golden raisins |
| 20 |
oz |
Sliced peaches, chopped |
| 7 1/2 |
c |
Sugar, divided |
| 1 |
pk |
Dry yeast |
| 20 |
oz |
Pineapple, crushed |
| 10 |
oz |
Maraschino cherries |
| 30 |
oz |
Fruit cocktail, cut |
INSTRUCTIONS
FERMENTED FRUIT STARTER
Use cake mix without pudding. For pudding, use 4-serving size; vanilla,
lemon or pistachio instant pudding. Preheat oven to 350 deg. Combine cake
and pudding mixes, eggs, oil, and orange extract in a large bowl. Add
fruits, nuts and raisins, mix thoroughly. Pour into greased, floured tube
pan and bake one hour. Let cool 15 minutes before removing from the pan.
Makes 12-16 servings. Fermented Fruit Starter: Do not drain fruit. Combine
peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar
with a loose fitting lid, stir to mix. Stir daily for 10 days. On the 10th
day, add pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add
cherries, fruit cocktail and remaining sugar and stir daily for 10 more
days. Drain fruit, reserve juice for the next batch. Makes enough fruit for
4 cakes. To make more starter, use 1-1/2 cups starter juice instead of
yeast with peaches and sugar.
Posted to MC-Recipe Digest V1 #518 by Danette <danette@bellsouth.net> on
Mar 15, 1997
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