Fermented Fruit Starter

  • on December 27, 2008
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Ingrients & Directions

1 (20-oz) can sliced peaches,
7 1/2 c Sugar, divided use
1 pk Active dry yeast
1 (20-oz) can crushed
1 (10-oz) jar maraschino
1 (29-oz) can fruit cocktail,
-cut up

From: Lisa Dozier

Stir together peaches, 2 1/2 cups sugar and yeast in a one gallon
glass or cockery jar with a loose-fitting lid. Stir daily for 10
days. On the 10 th day, add pineapple and 2 1/2 cups sugar. Stir
daily for 10 days. Add cherries, fruit cocktail and remaining sugar
and stir daily for 10 more days. Drain fruit reserving liquid for
next batch. Makes enough fruit for 4 cakes. (to make more starter,
use 1 1/2 cups starter juice instead of yeast with peaches and sugar.)

Fermented Fruit Friendship Cake

1 (2-layer size) package yellow cake mix (without pudding) 1
(4-serving size) box vanilla, lemon or pistachio instant pudding 4
eggs 2/3 cup oil 2 tsp orange extract 1 1/2 cups fruit from Fermented
Fruit Starter 1 cup chopped nuts 1 cup golden raisins

Preheat oven to 350 degrees. Combine cake and pudding mixes, eggs,
oil and orange extract in a large bowl. Add fruit, nuts and raisins,
and mix thoroughly. Pour into a greased, floured tube pan and bake 1
hour. Let cool 15 minutes before removing from the pan. makes 12 to
16 servings.

4 Servings

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