It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used).At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.Be sure to keep enough juice (1 1/2 cups) for your own starter.At the end of 30 days, you will have enough excess starter juice to give to about four friends.Use drained fruit to make 3 cakes (see recipe), give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter.DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz drained and halved maraschino cherries.DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple chunks with juice.DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with syrup.Count this as Day One, and start the process for renewing the starter and making the cake.Reserve 1 1/2 cups starter juice and leave in glass gallon jar.Wait for several days, stirring daily, and drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe.Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.In a 1-gallon glass jar with a wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |