LUCKY FRIEND CAKE
By: Cristie Will
Wooden Cocktail Tables
Ingredients:
1-gallon Jar with lid
32-ounces Fruit cocktail, canned
16-ounces Peaches, canned
10-ounces Maraschino cherries
16-ounces Pineapple, crushed canned
32-ounces Fruit cocktail, canned
4-boxes Yellow cake mixes
4-large boxes Vanilla instant pudding
1½-dozen Eggs
2-cups Pecans
5-pounds Sugar
3-cups Oil
1-wooden Spoon
2-cups Walnuts
Instructions:
Take gallon jar and add juice from one can of fruit cocktail and add enough water to make 1½ cups of starter juice and pour juice in jar, add 2½ cups sugar and 16 ounces of peaches chopped with juice. Stir everyday for 10 days with wooden spoon; after 10 days add to jar, 2½ cups sugar and 16 ounces of pineapple and juice. Stir everyday for 10 days with wooden spoon. After 10 more days add 2½ cups of sugar, 16 ounces of fruit cocktail with juice and 10 ounces of maraschino cherries cut in half with juice. Stir everyday for 10 days with wooden spoon.
Bake Cakes: Drain juice off fruit, you will have 5 starters, 1½ cups each, 4 starters for cakes and 1 for a friend. Divide fruit into 4 equal parts for 4 cakes. For each cake, you will need 1 part fruit, 1 cake mix, 4 eggs, 1 box pudding, and ⅔ cups oil, ½ cup of pecans and ½ cup of walnuts. Beat all together. Bake in a well greased and floured bundt cake pan. Bake at 350° for 50 to 55 minutes. Cool in pan for 10 minutes, and then turn out on cake rack or plate. Wrap in plastic wrap, freeze or store in refrigerator.
Makes 4 cakes; each cake serves 8
Note: This is really good with chocolate pudding.
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