Ingredients: day 1
1 gallon glass jar with lid
1 package of dry active yeast
4 cups sugar
1 large can of peaches (includes juice)
stir everyday for 10 days with wooden spoon. ( must be wooden spoon)
Day 10
4 cups sugar
1-15 1/2 oz can of pineapple chunks or tidbits (add juice)
continued:
Stir every day for another 10 days.
Day 20
2-10 oz jars of maraschino cherries (without juice)
stir every day for another 10 days.
Day 30
drain juice from the fruit. Save the juice, This is your starter. This should be enough for 4 cakes and 3 sets of new starter juice. Save 2 1/2 cups of starter for your next batch. The fruit can be kept in an airtight container in the refrigerator.
to use your new starter in your next batch follow the same steps as above only use 2 1/2 cups of sugar.
Cake
pre heat oven to 350 degrees. grease and flour a bundt pan or a loaf pan.
Mix in a bowl 1 box of yellow cake mix (no pudding added), 1 regular box of butterpean,vanilla or butterscotch instant pudding, 4 eggs, 3/4 cup of crisco oil.
Mix with a mixer then add 1 1/2 cups fruit,1 cup chopped pecans.
bake for 1 hour in bundt pan or loaf pan.
Frosting for 30 day fruit cake
1 oz cream cheese
1 stick of butter or margarine
1 lb. powdered sugar
1 tsp. vanilla
Cream together and spread over the cooled cake.
