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If you haven't "inherited" the starter, take: 3/4 c. canned peaches in heavy syrup, use only 1/2 c. of the juice and cut peaches in sm. Pieces 3/4 c. pineapple chunks, use 1/2 c. of the juice and cut pineapple in 2
6 Maraschino cherries, cut in half (no juice)
1 1/2 c. sugar
1 pkg. dry yeast or quick rise yeast
Place above mixture in glass jar with loose cover in a fairly warm place. Stir several times the first day, then once a day for two weeks. At the end of the two weeks--TA DA--this is the "starter" for the 30 day fruitcake. Begin with day 1, and continue for the 30 days as directed for 30 day

Makes 3 bundt pan cakes or 15 (1 pound loaves). With a "Starter" follow these directions. (A starter is fruit liquid after 30 day processing period.)

DAY 1:
Pour one pint (2 cups or less) starter into a glass wide mouthed gallon jar. (Sun Tea jar works well.) Add one large can sliced peaches and juice. Cut each slice of peach into four pieces. Add 2 1/2 cups of sugar and stir every day for 10 days. Cover jar with a saucer and leave sitting out for ten days at room temperature. DO NOT COVER AIR-TIGHT. DO NOT REFRIGERATE.

DAY 10:
Add one 16 ounce can of chunk pineapple and juice. Cut chunks in half. Add 2 1/2 cups of sugar. Stir every day for ten days. Color will change and fruit will foam.

DAY 20:
Add two small jars of Maraschino cherries, cut in half; DO NOT ADD JUICE. Add 2 1/2 cups of sugar. Stir every day for the final ten days.

DAY 31:
You are ready to make your cakes. You need:
3 boxes Duncan Hines butter recipe cake mix (for three mixings)
3 boxes instant vanilla pudding mix
1 doz. eggs
1 (16 oz.) bottle Wesson oil (2/3 c. each for three mixings), (you may substitute)
1 (16 oz.) bottle Wesson oil (2/3 c. each for three mixings) (you may substitute)
3 c. raisins (white or dark)
3 c. walnuts
3 c. pecans
3 c. coconut
You may add red and green cherries, if you desire


Preheat oven to 300 degrees. Drain fruit in colander over large bowl for about 15 minutes or until fruit has stopped draining. This juice is your NEW STARTERS. Fruit cake must be started within three days after receiving new starters. 3 MIXINGS: Pour one box cake mix, 1 box pudding mix, 4 eggs, 2/3 cups oil and 1 1/2 cups of fruit into a bowl and stir with spoon (DO NOT USE A MIXER). Add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon. Grease and flour either bundt pan or your loaf pans (I prefer four 2 pound loaf pans for each mix.) Bake bundt pan or tube pan for approximately 1 1/2 hours. Loaf pans take from 1 hour to 1 hour 15 minutes-until nicely brown depending on your oven. CAKES CAN BE FROZEN. They are easier to cut in slices, if cut when frozen. Thaws quickly.

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