Cakes and Frostings

Amish 30 Day Fruitcake

  • 6 1/2 cups Sugar
  • 1 large can Sliced peaches, with juice
  • 1 16 ounce can Pineapple chunks, cut in half
  • 2 small jars Maraschino cherries, cut in half
  • 3 boxes Yellow or Butter Cake mix
  • 12 Eggs
  • 3 each 2/3 cups Vegetable oil
  • 3 large boxes Instant vanilla pudding mix
  • 1 1/3 cups Pecans or walnuts, chopped
  • 3 portions Fruit mixture
  • 1 1/2 cups Friendship Fruitcake Starter (CAKES)
  • 3 Bundt cake pans or 6 loaf pans

    • ON DAY 1

    Mix 2-1/2 cups sugar, 1-1/2 cups starter liquid and 1 can of sliced peaches with their juice. Cut each slice of peach into four pieces. Stir every day for 10 days. Cover jar with a sauceror tea towel and leave sitting out forten days at room temperature. DO NOT COVER AIRTIGHT AND DO NOT REFRIGERATE.

    ON DAY 10

    Add the can of chunk pineappleswith its juices. Cut each slice in half. Add 2 cups sugar. Stir each day for10 more days. Color will change and fruit will foam, no problem that is as it should be

    ON DAY 20

    Add 2 cups sugar, the two jars of Maraschino cherries, cut in half with their juices. Stir every day for the final 10 days.

    ON DAY 30

    Drain fruit in colander over large bowl forabout 15 minutes or until fruit has stopped draining. You should have 6 cups of fruit mixture after you drain the mixture This juice is your NEW STARTERS. If you get the starter as a gift, the Fruitcake must be started within three daysafter receiving new starters.

    MAKING THE CAKE:

    This recipe is for one cake but, you have enough starter to make three cakes. You can save one cup of starter for another time or give 1-1/2 cups of starter to a friend along with the recipeas a gift. Cakes can be frozen but, not the starter.

    Peheat oven to 300º F.

    Mix 1 box of the cake mix and 2/3 cup vegetable oil, 4 eggs, 1 box vanilla instant pudding mix and 1-1/2 cups of the fruit mixture into a bowl and stir with spoon (DO NOT USE A MIXER). Add 1/3 portions of the nuts and mix thoroughly with a wooden spoon.

    Grease and flour either Bundt pan, spring form pan or loaf pans I use the Pam spray and not flour. Bake Brundt pan or Spring Form pans for approximately 1-1/2 hours. Loaf pans take from 1 hour to 1 hour and fifteen minutes, until nicely brown depending on your oven.

    Cakes are easier to cut in slices, if cut when frozen. They thaw very quickly.

    Variations:

    You could also add 1 cup of raisins or 1 cup of coconutto this recipe. If you do they should be added when you add the nuts.

    This sounds like a lot of trouble but believe me the finish product is well worth the time and trouble. You will never believe how moist this cake is and delicious. Plus it is a lot of fun to make.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!