30-Day Friendship Starter Cake
 

If you can obtain the “starter” juice from a friend who has made this recipe, do so. If not, you substitute a mixture of 6 ounces apricot or peach brandy, and 6 ounces of heavy syrup from canned peaches, apricots or fruit cocktail. Do not use any other type of fruit syrup. Day 1: In a glass gallon jar, put the 12 ounces (1 1/2 cups) of starter juice or the brandy-syrup mixture. Add 2 1/2 cups of sugar and a large can of diced peaches, juice and all. Stir well. Place lid on jar and refrigerate. Day 2 through 9: Stir well once a day. Day 10: Add a 20 ounce can of crushed pineapple, juice and all, and 2 1/2 cups of sugar to peach mixture. Stir well. Day 11 through 19: Stir well once a day. Day 20: Drain liquid from at least 20 ounces of maraschino cherries. Sliced cherries are preferable but whole ones (minus pits) may be used. Discard liquid. Add cherries and 2 1/2 cups sugar to peach-pineapple mixture. Stir well. Day 21 through 29: Stir well once a day. Day 30: time to bake the cake! Place peach-pineapple-cherry mixture in a large strainer and drain off as much liquid as possible. It will take a while because mixture is quite thick. Save the liquid in 12 ounce lots (pint jars work nicely) and refrigerate or freeze. Will keep 30 days in refrigerator and longer, frozen. Keep this liquid as the starter for your future cakes or share with friends to start theirs.

–CAKE BATTER:–
1/2 c. EACH raisins, chopped dates,
chopped walnuts and chopped pecans
1/3 of the drained fruit mixture
1 box yellow cake mix
1 box vanilla instant pudding
4 eggs
1/2 c. Wesson oil
1 1/2 c. EACH raisins, chopped dates,
chopped walnuts and chopped pecans
All of the drained fruit mixture
3 boxes yellow cake mix
3 boxes vanilla pudding
12 eggs
1 1/2 c. Wesson oil

Use ingredients shown above to make either 2 loaves or 6 loaves at a time. If you have a very large mixing bowl, use second set of ingredients and make all 6 loaves at once. If not, use the first set of ingredients and make 2 loaves at a time. Preheat oven to 350 degrees. Grease and flour the loaf pans. Mix ingredients and pour into loaf pans. Batter will be stiff. Bake 50 to 60 minutes. Do not overbake. If your oven temperature isn’t accurate and seems too hot, use a lower temperature (325 degrees). This cake is delicious, moist and rich. Serve for special occasions or give as gifts.