This is the one you want. I bake mine in a bundt pan I reduce some of the juice and pour it over the cake as a glaze. I also use it on vanilla ice cream, pound cake and yes... ham. Recipe sounds difficult: it's not just a long process.
- Yeast starter:
- 1 cup sl;iced peaches,drained and cut up
- 1 8 oune ca pineapple chinks with juice
- 3 maraschino cherries
- 1+ 1/2 cups sugar
- 1+1/2 packages dry yeast: 1 tablespoon +3/2 teaspoons
- Fruit starter:
- 1+ 1/2 cups yeast starter
- 2+1/2 cups sugar
- 1 29-ounce can peaches with juice
- 1+1/2 cups fruit starter (drained fruit)
- 1 cup chopped nuts
- 1 package yellow cake mix (not pudding kind)
- 1 small package instant vanilla or lemon pudding
- 4 eggs
- 2/3 cups vegetable oil
Combine peaches, pineapple, cherries, sugar and yeast. Stir with a wooden spoon 3 to 4 times first day. Then stir daily daily for 2 weeks. Store in glass jar on counter with lid barely set on.
Mix yeast starter, sugar and peaches and place in gallon jar with lid on counter. Let stand: do not refrigerate. Set aside for 10 days, stirring daily.
On 10th day, add 2+1/2 cups sugar and 1- 30 ounce can chunk or tidbit pineapple and juice. Let stand 10 more days, stirring daily.
On the 20th day add 2+1/2 cups sugar and 1-29 ounce can fruit cocktail and juice and 1 8-ounce jar maraschino cherries and juice. Let stand 10 more days, stirring daily. On the 30th day, drain juice and give 1+1/2 cups juice to 6 friends for their fruit starters. There will be enough fruit for 4 9X13 inch cakes.
Mix cake mix, pudding mix, eggs and oil. Add nuts and fruit. Spread evenly in a greased and floured 4-9X13 pans or 4 bundt pans: Bake in 350 degree oven 35 to 40 minutes. Bundt pan will take longer.
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Source: My files :The Oregonian?
Submitted By: Nicole G.