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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.
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