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Friendship Cake Recipe | |
Cakes | |
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Ingredients:
See recipe
Directions:
Combine in gallon glass jar:Starter (about 1 1/2 c) If you do not have this and you are just beginning the recipe, omit this. 2 1/2 c. sugar 1-20 oz. can sliced peaches with juice-cut into chunks USE WOODEN SPOON ONLY! Stir once each day. Leave lit ajar. DAY TEN: Add 2 c. sugar & 1-20 oz. can of pineapple chunks or tidbits Stir once each day. Leave lid ajar. DAY TWENTY: Add 2 c. sugar & 2-10 oz. jars of maraschino cherries (with juice, no stems, may cut in half). Stir once each day. Leave lid ajar. DAY 29 OR 30: Drain liquid from fruit overnight. Divide juice into thirds (approximately 1 1/2 c.portions). Pour the juice into 3 tightly sealed jars and give to 3 friends with a copy of this recipe. This "starter" must be used with in 5 days. DO NOT REFRIGERATE. DAY 30 OR 31: You will have enough fruit to make 3 cakes. For each cake: Combine~ 1 yellow or Butter-Recipe cake mix 2/3 c. oil 4 eggs 1- 3 3/4 oz. box vanilla instant pudding 1 c. chopped nuts 1/3 of the drained fruit Add approx. 1 to 1 1/2 c. of water. Mix is very thick and bakes up dry if you don't add water. Mix all ingredients with a wooden spoon. (Do not use a mixer). Grease and lightly flour a tube or bundt pan. Bake at 300 degrees for 50 to 70 minutes. Cool for 10 minutes and move to a plate. Cakes may be frozen for 6-12 months; make sure cake is wrapped well in plastic wrap for freezing. | |