Source of Recipe
1 1/2 c. starter liquid
2 1/2 c. sugar
1-29oz. can sliced peaches, with juice
Stir together in a gallon container. Stir every day with a wooden spoon. Keep lid on loosely.
1-15 oz. can chunk pineapple with juice
Add to original mixture and continue to stir every day with a wooden spoon.
2-10oz. jars Maraschino cherries with juice
1 can fruit cocktail with juice
Add to mixture and continue to stir every day with a wooden spoon.
Drain liquid from fruit mixture. Divide liquid into 1 1/2 c. servings and pour into tightly covered jars. Give this to friends along with a copy of this recipe. This is the starter liquid and should be used within 5 days.
IMPORTANT: DO NOT REFRIGERATE ANY OF THE ABOVE AND DO NOT USE METAL CONTAINERS OR SPOONS.
Bake your cakes on the 30th or 31st day. You have enough fruit for three cakes, so triple the ingredients when you bake them.
DIVIDE FRUIT MIXTURE INTO THIRDS AND CHOP SLIGHTLY
1 box Duncan Hines Butter Recipe Cake mix
1 box (3 1/2oz) instant vanilla pudding mix
1/3c. fruit mixture, slightly chopped, (1 1/4c. each cake)
1c. pecans, slightly chopped
coconut, if desired
Mix above ingredients with a wooden spoon. Do not use an electric mixer. Bake in a greased Bundt pan at 300 degrees for 55-70 minutes, or until done. When cool, wrap with plastic wrap and place in freezer, if desired. Take out amount as needed and return remainder to freezer. Cake will keep in freezer for six months to one year.
NOTE: After I wrap the cake in plastic wrap I then wrap in tin foil. This makes 3 cakes and all you need to do for a fast dessert is take cake out of freezer, thaw and your ready to eat.