CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains, Fruits |
American |
Cakes |
6 |
Servings |
INGREDIENTS
1 |
|
Gallon Jar |
1 |
c |
Cubed Pineapple |
1 |
c |
Sugar |
2 |
T |
Brandy |
1 |
c |
Maraschino Cherries |
|
|
including juice |
1 |
c |
Sugar |
2 |
T |
Brandy |
1 |
c |
Sliced Canned Peaches |
|
|
including juice |
1 |
c |
Sugar |
2 |
T |
Brandy |
1 |
|
Box Cake Mix |
1 |
|
Box Instant Pudding |
3/8 |
c |
Cooking Oil |
4 |
|
Eggs |
1 |
c |
Chopped Nuts |
1 |
|
Portion Fruit |
INSTRUCTIONS
In the one gallon jar, combine the pineapple, 1 cup sugar and 2
tablespoons of brandy. Let ingredients sit in jar for 2 weeks,
stirring daily. At the end of two weeks, add the maraschino cherries,
1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for
two more weeks, stirring daily. During the forth week add the canned
peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two
weeks, stirring daily. Seperate the liquid from the fruit. The liquid
is your starter and you can use the fruit on ice cream or cake. Now
you are ready to prepare the fruit for two cakes. DO NOT refrigerate
the liquid. In a large gallon jar, put 1 1/2 cups of the starter, 2
1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix well
and cover jar with a paper towel. Do not refrigerate or screw lid on
jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1
can (16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2
cups sugar and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar
(10 oz.) maraschino cherries and add with juice. Stir every day for 10
days. On baking day, drain the fruit and divide it into two equal
parts. Save the juice and use it as starter for friends. You will have
enough for five starters (approximately 2 cups each). DO NOT
refrigerate the liquid because it will stop the fermenting action. For
each cake you will need: To each cake mix, add pudding mix, oil, and
eggs. Beat until smooth and fold in fruit and nuts, batter will be
thick. Pour mixture into a greased tube pan, then bake at 350 degrees
for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the
cake freezes well. The choices of flavored cake mixes and pudding
mixes is yours and coconut may be substituted for nuts. SOURCE:*Norene
B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald American
8/2/92 SHARED BY: Jim Bodle 8/92 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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