• Amish 30 Day Fruitcake

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    • 6 1/2 c. Sugar
    • 1 lrg can Sliced peaches, with juice
    • 1 x 16 oz can Pineapple chunks, cut in half
    • 2 sm jars Maraschino cherries, cut in half
    • 3 box Yellow or possibly Butter Cake mix
    • 12 x Large eggs
    • 3 x 2/3 c. Vegetable oil
    • 3 lrg boxes Instant vanilla pudding mix
    • 1 1/3 c. Pecans or possibly walnuts, minced
    • 3 x portions Fruit mix
    • 1 1/2 c. Friendship Fruitcake Starter (CAKES)
    • 3 x Bundt cake pans or possibly 6 loaf pans


    1. ON DAY 1
    2. Mix 2-1/2 c. sugar, 1-1/2 c. starter liquid and 1 can of sliced peaches with their juice. Cut each slice of peach into four pcs. Stir every day for 10 days. Cover jar with a saucer or possibly tea towel and leave sitting out for ten days at room temperature. Don't COVER AIRTIGHT AND Don't Chill.
    3. ON DAY 10
    4. Add in the can of chunk pineapples with its juices. Cut each slice in half. Add in 2 c. sugar. Stir each day for 10 more days. Color will change and fruit will foam, no problem which is as it should be
    5. ON DAY 20
    6. Add in 2 c. sugar, the two jars of Maraschino cherries, cut in half with their juices. Stir every day for the final 10 days.
    7. ON DAY 30
    8. Drain fruit in colander over large bowl for about 15 min or possibly till fruit has stopped draining. You should have 6 c. of fruit mix after you drain the mix This juice is your NEW STARTERS. If you get the starter as a gift, the Fruitcake must be started within three days after receiving new starters.
    9. MAKING THE CAKE:This recipe is for one cake but, you have sufficient starter to make three cakes. You can save one c. of starter for another time or possibly give 1-1/2 c. of starter to a friend along with the recipe as a gift. Cakes can be frzn but, not the starter.
    10. Peheat oven to 300 F.
    11. Mix 1 box of the cake mix and 2/3 c. vegetable oil, 4 Large eggs, 1 box vanilla instant pudding mix and 1-1/2 c. of the fruit mix into a bowl and stir with spoon (Don't USE A MIXER). Add in 1/3 portions of the nuts and mix thoroughly with a wooden spoon.
    12. Grease and flour either Bundt pan, spring form pan or possibly loaf pans I use the Pam spray and not flour. Bake Brundt pan or possibly Spring Form pans for approximately 1-1/2 hrs. Loaf pans take from 1 hour to 1 hour and fifteen min, till nicely brown depending on your oven.
    13. Cakes are easier to cut in slices, if cut when frzn. They thaw very quickly.
    14. Variations:You could also add in 1 c. of raisins or possibly 1 c. of coconut to this recipe. If you do they should be added when you add in the nuts.
    15. This sounds like a lot of trouble but believe me the finish product is well worth the time and trouble. You will never believe how moist this cake is and delicious. Plus it is a lot of fun to make.

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