HOLIDAY COOKIES (99)
LIBBY'S® PUMPKIN (20)
FISH DISH (21)
BUDGET STRETCHERS (13)
|EVERY FEW MINUTES|
|30 DAY OR FRIENDSHIP CAKE|
In a very large bowl, put 1st day:
2 1/2 cups of sugar
1 1/2 cups of starter
1 large (29 oz.) can of sliced peaches and juice.
Stir together and cover every day for nine days. On the tenth day, uncover and add:
2 cups of sugar
1 large can chunk pineapple in juice
Stir and cover, repeat every day for nine days. On the 20th day, uncover and add:
2 cups of sugar
1 large can of fruit cocktail & juice
1 (10 oz.) jar maraschino cherries and juice
Stir and cover, repeat every day for nine days. On the 30th day, drain the liquid, divide into 1 1/2 cup portions into airtight containers and give to your friends with a copy of this recipe as soon as possible. Starter must be used within five days.
**Important** During the 30 days, do not refrigerate this mixture. The starter should be kept covered, in a large container. The baked cake may be frozen and it will keep well for up to one year. The fruit juice cannot be frozen.
Makes 3 Bundt cakes.
Divide the fruit into 3 mixing bowls, approx. 2 cups in each. Add for each cake:
1 box yellow cake mix (not the pudding kind)
2/3 cup oil
1 small box instant vanilla pudding
1 cup chopped nuts (optional)
Preheat oven to 350°F.
Grease and flour Bundt pan; set aside. With mixer set at medium speed, combine above ingredients until well blended. Pour into prepared Bundt pan and bake at 350°F for approximately 50 minutes; toothpick inserted should come out clean.
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