This cake starter and cake recipe takes 44 days from start to finish but is well worth the wait. Hope you enjoy it.

Moonshine Cake Starter

3/4 cup drained canned peaches
3/4 cup drained canned pineapple chunks
6 marachino cherries, cut up
1 pkg. dry yeast

Put all ingredients in a glass jar and leave at room temperature for 2 weeks.
Store mixture in a covered plastic container (NOT METAL) at room temp.
Fruit may bubble and lid may pop off. Do NOT refrigerate the mixture. Use only a wooden spoon when mixing.

AFTER 2 WEEKS: add

2 1/2 cups sugar
1 16 oz. can sliced peaches with juice

STIR THE MIXTURE EVERY DAY

10 DAYS LATER : add

2 1/2 cups sugar
1 20 oz. can chunk pineapple with juice

STIR THE MIXTURE EVERY DAY

10 DAYS LATER : add

2 1/2 cups sugar
1 large can fruit cocktail with juice
1 10 oz. jar marachino cherries with juice


STIR THE MIXTURE EVERY DAY

10 DAYS LATER :

Drain the liquid from the fruit. (DO NOT discard)
Let the fruit stand over night and drain again in the morning.
THIS IS VERY IMPORTANT.
Divide the fruit into thirds for 3 cakes. You will get about 2 cups of fruit per cake.

TO MAKE THE CAKE

1 yellow cake mix (NOT the pudding kind)
1/2 cup oil
4 eggs
approximately 2 cups moonshine starter
1 small box instant vanilla pudding mix
1 cup chopped nuts (your choice)

Mix all the ingredients and bake in a greased bundt or tube pan at 350 degrees for 50-60 minutes. Cool on a rack for 10 minutes and then remove cake from pan & cool completely.

Divide the remaining juice and place in glass jars with tight fitting lids. You should have 6 starters (1 1/2 cups each).
Give to friends with a copy of the recipe ASAP.

NOTE: cakes freeze well, but wrap them carefully so they don't dry out.
other cake flavors may be used.