Friendship Cake
By: Anonymous
Published: Friday, March 26, 2010 - 11:45pm

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

1 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). 2 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. 3 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. 4 Mix together. Add fruit and nuts last. Bake in Bundt pan recommended with this cake. Bake in 350 degree oven for 50 minutes. 5 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.