Moonshine Cake

Day 1-The day you get your starter. Pour starter into a gallon glass container. (Keep covered lightly and at room temperature.) Add to starter a 16-oz can of sliced peaches & the juice from the peaches, & 1 1/2 cups sugar. Stir daily for 9 days.

Day 10-Add 2 cups sugar, 1 16-oz can chunk pineapple and juice. Stir daily for 9 days.

Day 20- add 2 cups sugar, 16-0z can fruit cocktail & its juice, 1 ten oz jar Maraschino cherries and its juice. Stir daily for 9 days.

Day 30- Strain fruit, divide into 3 equal parts. Divide starter liquid into 5 parts, give to 4 friends, keeping one part for yourself to start a new batch.
Fruit makes three cakes. For each cake: Grease and flour a 10″ Bundt pan, or 2 9x5x2″ loaf pans. Preheat oven to 350 degrees

1 box yellow cake mix
2/3 cup oil
4 eggs
1 box vanilla instant pudding
1 cup chopped nuts
1/3 the strained fruit

In large bowl, mix together the oil and the eggs with electric mixer, on high speed. Add the cake mix and the pudding mix. Beat well. Fold in 1/3 of the strained fruit, and the nuts.

Pour into the prepared pan. Bake for 1 hour, or until toothpick inserted in center comes out clean.

Cakes may be frozen for up to 1 year.

If you don’t have a friend to give you the starter, you can use this recipe, beginning with the ingredients used on the first day, and add an 6 oz can of apricot nectar, and 1/4 cup of any good liquor.