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Monday, February 29, 2016

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.

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