Helpdesk email from Diana:
I made this 30 day cake about 15 years ago and lost it. It was a recipe from my granny who passed away and i would love to find it again. Its a cake that takes 30 days to make. it starts off with peaches in a gallon jar and you stir it witha wooden spoon and a few days later add something else. I cant really remember. Could you please help me?
I don't know if you got an answer to this, but my grandmother and I are actually making this cake right now. We started it a week ago and will be baking the cakes on Dec 23rd. Here is the recipe I have that was passed down from my great grandmother, you need what they call a 'starter' for the cake which is some juice in a jar:
You will need:
1 gallon jar
1 pint starter
7 1/2 cups of sugar (total)
1 large can peaches
1 large can of pineapple (chunked, tidbits, crushed)
1 10 oz jar of maraschino cherries
1 large can fruit cocktail
3 pint jars
And Cake Recipe ingreidents
1st Day - One pint starter, place in one gallon jar. Add 2 1/2 cups sugar & 1 large can peaches with juice (cut small)
Stir once per day for 10 days, storing with lid on at room temperature.
10th Day - Add 2 1/2 cups sugar & 1 large can pineapple with juice (chunk, tidbits, crushed)
Stir once per day for 10 days
20th Day - Add 2 1/2 cups sugar, 1 (10 oz) jar maraschino cherries with juice, and 1 large can fruit cocktail with juice.
Place the jar on a plate or pie plate in case it should ooze over.
Stir once per day for 10 days.
30th Day - Drain ilquid from the fruit. I use a colander with a large pot, pour the contents of the jar directly into the colander, divide the fruit into 3 equal parts about 2 cups each. Add about 1/4 cup of the juice back into the fruit.
The remaining juice divide into pint jars, should yield at least 3 pints. Save 1 for your next batch and give the others away along with this recipe to anyone you have shared this cake with. The juice will keep indefinitly in the fridge.
1 box cake mix golden yellow or white.
1 small box instant vanilla pudding mix.
1/3 of the fruit, 4 eggs, 2/3 cup oil, 1 cup chopped walnuts. Mix all together.
Pour into greased bundt pan, bake at 350 for 50 - 60 mins. I spray bundt pan with Pam.
My grandmother and I aren't sure how you would be able to start with out the 'starter', I'm sure there is a way to do it, but if you would like and are able to wait, I can send you a jar of it after we have made the cakes on Dec 23rd.
I hope this was what you were looking for :-)
31 DAY FRIENDSHIP FRUIT CAKE
In a glass gallon jar, add one 16 ounce can of sliced peaches and its juice. (Cut each slice of peaches into 4 pieces.) Add 2 1/2 cups of sugar and stir every day for 10 days. Cover jar with a saucer and leave sitting out at room temperature. (Don't cover jar airtight or refrigerate.)
Add one 16 ounce can of chunk pineapple and its juice (cut each chunk in half). Add 2 1/2 cups more sugar. Stir every day for 10 more days. Your color has changed and your fruit will foam when it's stirred.
Add 2 small jars maraschino cherries - slice each cherry in half. (Do not add juice of cherries.) Add 2 1/2 more cups of sugar and stir a final 10 days. The cherries will give your juice back its pinkish color.
You are ready to bake your cakes. You will need ingredients for 3 cakes. One for you and 2 for your friends. You need 3 boxes of Duncan Hines Butter Recipe Golden cake mix, 3 boxes vanilla instant pudding mix, 1 dozen eggs, 1 small bottle Wesson oil, raisins, English or black walnuts, pecans and coconut are all optional but they are all very good in the cake. Any or all of t hem.
Preheat oven at 300 degrees. Grease and flour tube or bundt pan. If you have (or can borrow from neighbors) 3 pans. You can bake all three at one time. Bake 55 to 65 minutes.
Drain fruits into large bowl. Pour the juice into 3 pint jars. These are your new starters. One to keep and 2 to give to a friend. Cakes must be started within 3 days after receiving new starter.
ONE CAKE RECIPE:
Pour: 1 box pudding mix 4 eggs 2/3 c. Wesson oil 1 1/2 c. drained fruit
Mix all ingredients into a large bowl and stir with a spoon (do not use an electric mixer). Use only a spoon. Add 1 cup raisins, 1 cup pecans and 1 cup coconut, 1 cup English or black walnuts. Do this for each cake.
I found the following info on another site:
"If you can obtain the "starter" juice from a friend who has made this recipe, do so. If not, you substitute a mixture of 6 ounces apricot or peach brandy, and 6 ounces of heavy syrup from canned peaches, apricots or fruit cocktail. Do not use any other type of fruit syrup."
I'll give it a whirl!
Oh -- better yet than my above post -- I just found another site that said if you don't have starter, just start with the peaches and sugar.
It really makes sense -- the starter is nothing more than an older (fermented?) version of the juice we're about to make over the next couple weeks. Maybe that's why the first site I found said use brandy -- pre-fermented!
I LOVE this cake and actually had starter in the freezer for well, years. I couldn't bring myself to use it *gross* and tossed it. I can't WAIT to make this again -- YUM -- and think of my Great Gram. She just passed this last year and this cake is a fond memory of her for me! I found the recipe today and realized I needed starter again...and well, that's how I got here! Hope this info helps!
I am looking for a starter for the 30 day cake that was given to me years ago,that included 3 ounces of whiskey or brandy added to a 28oz can of well drained fruit cocktail and enough juice from a jar of marachino cherries to make 1 1/2 cups. Does anyone have this starter recipe???
I to have been looking for this same recipe...my Momma and Grandma use to make it...yrs ago...this is the one..you have to use the wooden spoon to stir it...my problem is..how do I start the "starter"...if you have found this..please send it to me at email@example.com