Recipe: Fruit Cake and Starter [edit]

Step 1

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

Step 2

1 large can sliced peaches with juice

Step 3

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

Step 4

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

Step 5

You will be stirring each day for 30 days.

Step 6

On the 10 th day add:2 cups sugar

Step 7

1 large can chunk pineapple with juice

Step 8

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

Step 9

On the 20 th day add:2 cups sugar

Step 10

1 large can fruit cocktail with juice

Step 11

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

Step 12

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

Step 13

VERY IMPORTANT: DO NOT REFRIGERATE FOR ENTIRE 30 DAYS.

Step 14

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.

Step 15

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.

Step 16

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.