thirty day friendship cake

Ingredients

• Servings: 2
• 2 cups friendship fruit starter
• 1 (15 ounce) can sliced peaches with juice
• 2 1/2 cups white sugar
• 1 (15 ounce) can pineapple chunks with juice
• 1/2 cup white sugar
• 2 (10 ounce) jars maraschino cherries
• 2 1/2 cups white sugar
• 2 (18.25 ounce) packages yellow cake mix
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 1/3 cups vegetable oil
• 8 eggs
• 2 cups golden raisins
• 2 cups chopped walnuts
• 2 cups flaked coconut

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• day one: in a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). add 2 1/2 cups of the white sugar and stir once every day for 10 days. when not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. let sit at room temperature. don't refrigerate it or cover it airtight. a pan of water underneath the jar or bowl will keep the ants out.
• day ten: add 1 can of chunk pineapple and it's juice. cut each chunk of pineapple in half. stir in 1/2 cup of white sugar. stir once everyday for 10 days. the color should change, and the mixture should foam when stirred.
• day twenty: slice each cherry in half, and stir in. add 2 1/2 cups of the white sugar. stir once every day for the final 10 days. the cherries will give the juice back its pinkish color.
• day thirty: drain fruit and reserve it and the liquid. the fruit will be used in the cake. pour the liquid into 3 glass or ceramic pint jars. one for you to start your next cake, and two for friends. cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. do not use plastic or metal containers to store liquid!
• preheat oven to 325 degrees f (165 degrees c). grease and flour two 9x13 inch baking pans.
• it's best to mix the two cakes separately. combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. stir, then add 1/2 of the drained reserved fruit from the starter. stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. stir until all ingredients are combined. the batter will be stiff. pour batter into the prepared cake pan. repeat for cake number two.
• bake cakes at 325 degrees f (165 degrees c) for 55 to 65 minutes.