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Sunday, May 24, 2015
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Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Contributed by: Bill Maxwell
  • See recipe below.
Amish Fruit Cake is made with a starter which provides its rise and imparts a deep, intense flavor. The starter begins a month ahead by mixing fruit with sugar and yeast. The fruit mixture is stirred once a day for almost two weeks. Then the fruit is discarded and, on three separate days, more fruit and sugar are added to the juice mixture.
A month later, the fruit is used to make two cakes. The remaining juice becomes starter that you or someone else can use, coming into the process at “Day 13.�

Day 1, for starter (begin five weeks before the cake will be baked):
11�2 cups sugar
1 package active dry yeast
3�4 cup diced, canned peaches, undrained
3�4 cup pineapple chunks, undrained
1 (10 oz.) jar maraschino cherries, halved
Mix the sugar and yeast together; set aside. In a clean gallon-sized glass jar, mix the fruits together; add in the sugar mixture. Stir with a wooden spoon twice the first day and once each day for the next 14 days. Cover with a cloth and store at room temperature.
Day 14:
Drain the fruit and discard. Leave the juice in the jar and renew the starter (juice mixture). Add:
21�2 cups sugar
1 (20 oz.) can sliced peaches, diced
Stir sugar and peaches into starter and mix well.
Day 23:
2 cups sugar
1 (20-oz.) can pineapple chunks and juice
Stir sugar, pineapple and juice into starter and mix well.
Day 25
2 cups sugar
2 (10 oz.) jars maraschino cherries, halved
Stir sugar, cherries and juice into starter and mix well.
Day 26:
Drain juice from fruit. Divide juice into five parts of 11�2 cups each. Put juice into jars and give to friends with a copy of this recipe. The starter produced here is equal to the starter at Day 14, so the recipe should be followed from the Day 14 instructions.
Use juice starter within three to five days. Do not refrigerate starter.
Divide fruit into two parts to make two cakes.

for the cakes:
1 box butter-flavored cake mix (do not use butter)
2�3 cup oil
4 eggs
1 small box instant vanilla pudding mix
reserved fruit from above process
1 cup chopped nuts
1 cup coconut
2 TBS orange juice
Preheat oven to 320 degrees.
Mix all ingredients together with a wooden spoon; do not use a mixer. Bake in two greased and floured Bundt pans for 60-80 minutes until golden. Remove from oven and cool. Store in refrigerator. Also may be frozen.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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