Garvinque Posted January 10, 2017 Report Share Posted January 10, 2017 If you already have a starter prepared -the cake will take 30 days to complete, but no starter it will be about two months to complete. The starter recipe will yield about 4 pints of starter keep one for yourself and give the other three to friends along with cake recipe, it's a recipe that keeps on giving! Starter: 1. One 20 oz can of pineapple chunks-Drained 2. One 16 oz can of apricots-Drained 3. One 16 oz can of peaches-Drained and cut into chunks 4. One 10 oz jar of maraschino cherries, Drained 5. 1 1/4 cup of brandy 6. 1 1/4 cup sugar Combine all the ingredients in a large jar "Don't tighten lid, jar can burst" you can use cheesecloth or paper towels with a rubber band, stir ingredients and let stand at room temp for 3 weeks stiring 2-3 times a wk. After the 3 weeks drain the fruit and keep liquid this is your starter, should have enough for 4 pints 3 to give to friends along with the cake recipe and 1 for yourself. Ingredients for the cake: Don't drain liquids this time 1 pint of starter, 16 oz can of peaches, 20 oz can of pineapple tidbits, 2 jars of maraschino cherries-Drain these and coarsely chopped, 6 cups of sugar divided. 8 eggs, 1 1/3 cup of veg oil, 2 boxes of yellow cake mix, 2 boxes of instant vanilla pudding, (2 cups of chopped pecans or walnuts or half & half), 2 cups of sweetened flaked coconut and 2 cups of raisins. Now let's start the cake: Day one: Pour pint of starter into a large jar with can peaches with liquid-cut into chunks, 2 cups of the sugar and stir the mixture cover jar and stir once a day for 10 days. Day ten: Add pineapple tidbits along with liquid to the jar, add two more cups of the sugar and stir to mix, cover and stir once a day for 10 more days. Day twenty: Add Drained and Chopped cherries to the jar along with the remaining 2 cups of sugar and again stir mixture and cover for the last 10 days stir once a day. Day thirty: Time to bake your cakes, grease and flour two 12 cup bundt pans preheat oven or Kamado to 325, drain fruit from liquid keeping fruit for cake and pour off liquid into 4 pint jars this is more starter to give out and remember to keep one for yourself again. The starter can be frozen until ready to make another cake. Combine eggs and oil in a mixing bowl mix well, add cake mixes and the instant pudding and stir until combine, stir in the reserved drain fruit, nuts, coconut and raisins. Divided between the bundt pans and cook for 60 to 90 minutes or until a toothpick comes clean. This is my mom's recipe-Enjoy! Garvin Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 10, 2017 Report Share Posted January 10, 2017 The never ending cake lol cheers for the recipe Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted January 10, 2017 Author Report Share Posted January 10, 2017 (edited) Disclaimer on the recipe, while my mom give it to me and she has been using for the last 20yrs the recipe was given to her by her second husband's mom! And when your making the starter for the first time the fruit doesn't need to be cut unless you feel the need. It's when your making the cake that the fruit should be chopped so you don't have seriously big pieces in the cake. Garvin Edited January 10, 2017 by Garvinque Quote Link to comment Share on other sites More sharing options...
