I was given this recipe by a lady from Jordan. It is really an amazing cake. It takes awhile to get the fruit ready. The juice left after the fruit is ready is really like homemade alcohol. I'm told it is good to spoon over vanilla ice cream, but I never have. I save 1/3 to get the next batch of fruit going. The juice freezes well if you aren't ready to start more fruit right away. They fruit also freezes well, and so does the made cake.
1It Takes a Few Weeks To Get It To The Point Where You Can Make a Cake. DO NOT use a metal container or metal spoon.
2Into a Glass Jar or Plastic Container That You Can Loosely Cover & Leave On The Counter: 1/3 of the juice saved from the last time or given to you by a friend along with 2 16 oz cans Pineapple With The Juice & 2 1/2 C Sugar. Gently stir. Let sit 10 days.
If you don't have any starter juice, that's OK. Just start with the fruit and sugar.
3Add 2 16oz Cans of Diced Peaches & The Juice & 2 1/2 C Sugar. Gently stir. Let sit 10 days.
4Add 2 16 Oz Jars of Drained Maraschino Cherries. Gently stir. Let Sit 10 Days.
5Drain The Liquid & Reserve.
Use a Third of The Liquid The Next Time You Start The Fruit Process & Give a Third Each To Two Friends. Freezes well.
6Divide the fruit into thirds. You will only need one third per cake. Freeze the other two thirds or give to friends with the starter juice.
7Now you are ready to make the cake.
81 boxed yellow cake mix
1 sm box instant vanilla pudding
2/3 c oil
1/3 of the fruit from above
Mix together and pour into a greased & floured tube pan.
Bake for 50 minutes at 350.
You can also add 1 cup nuts, 1 cup raisins and/or 1 cup coconut. You may need to add about 1/4 cup of the reserved liquid if the batter is too stiff.