Fruit Cake and Starter

Photo: flickr user avlxyz

Ingredients

2 1/2 cups sugar

1 lrg can sliced peaches with juice

1 cup water

2 cups sugar

1 lrg can chunk pineapple with juice

2 cups sugar

1 lrg can fruit cocktail with juice

1 box yellow cake mix

2/3 cup oil

5 eggs

1 small box vanilla instant pudding

1 1/3 of the fruit from the Fruit Starter (recipe abov

1 cup pecans or walnuts, chopped

1 cup STARTER (juice without the fruit)

Preparation

Starter:Mix in a one-gallon jar:2 1/2 cups sugar

1 large can sliced peaches with juice

1 cup water (Next time you make this recipe, omit water and replace with the one cup of STARTER which you've kept)

Stir and cover; let sit out on the kitchen counter for 10 days.

You will be stirring each day for 30 days.

On the 10 th day add:2 cups sugar

1 large can chunk pineapple with juice

Stir and cover; let sit out on kitchen counter for 10 more days.

On the 20 th day add:2 cups sugar

1 large can fruit cocktail with juice

Stir and cover; let sit out on the kitchen counter for 10 more days.

(You have to make the fruit starter before you can make the Fruit Cake!)

VERY IMPORTANT: DO NOT REFRIGERATE FOR ENTIRE 30 DAYS.

On the 30 th day, drain and reserve juice from fruit . . . the juice is your STARTER. The fruit will be part of your cake recipe and will make three cakes.

You will always use one cup STARTER for each cake. Remember, ALWAYS SAVE ONE CUP OF STARTER for yourself to make more cakes. Juice can be kept in the refrigerator after made, but not in the freezer. Cakes can be frozen. For best results, STARTER should be used within five days.

Cake:Mix all ingredients together. Bake in a greased bundt, spring-form, or loaf pan. Bake at 300 degrees for one hour. Glaze or ice cake if desired.*For a lighter cake, use only 1 cup of fruit.