Friendship Cake

Photo: flickr user R.B. Boyer

Ingredients

1 1/2 cups starter

2 1/2 cups sugar

1 (29 oz.) can sliced peaches (chopped)

juice

1 1/2 cups fruit

1 cup nuts (I use ½ c. nuts)

1 box yellow cake mix (do not use pudding mi

2/3 cup oil

1 box instant pudding (vanilla, butterscotch or pineappl

4 eggs

1 (8 oz.) pkg. cream cheese

1 pound box confectioners' sugar

1 stick butter

1 tablespoon vanilla

Preparation

Put in glass gallon jar. Mix together and set on counter top. Let stand for 10 days. (Be sure to stir mixture daily.) On the 10th day add 2 1/2 cups of sugar and 1 medium size can of chunked pineapple. Let stand 10 more days (stirring daily).

On the 20th day, add 2 1/2 cups of sugar and a 20 ounce can of fruit cocktail and a 10 ounce jar of maraschino cherries. Let stand 10 more days, stirring daily (or a total of 30 days in all). Drain off juice and give 1 1/2 cups of starter to 6 friends.

Fruit makes 4 cakes - 1 1/2 cups fruit to each cake. Stir starter every day as it will crystalize, if you do not. Do not refrigerate starter as it will kill the yeast in the mixture.

Mix together. Add fruit and nuts last. Bake in Bundt pan recommended with this cake. Bake in 350 degree oven for 50 minutes.

Note: I do not put icing on cakes and it is just as good. A small amount of powdered sugar could be sprinkled to top if desired. Cakes freeze beautifully.