A 30 day Fruit Cake Recipe

Recipe Submitted By: Launa

Source: Angela Creighton

Serves/Makes:2 cakes


Fruit Starter: ______________________________

1 (20 ounce) can pineapple chunks, drained
1 (16 ounce) can apricots, drained
1 (16 ounce) can sliced peaches, drained
1 (10 ounce) jar maraschino cherries, drained
1-1/4 cups (300 ml) brandy
1-1/4 cups (300 ml) sugar


1 pint friendship fruit starter
1 (16 ounce) can sliced peaches, cut into 4 pieces
1 (16 ounce) can pineapple chunks, each cut in half
2 (10 ounce) jars maraschino cherries, drained and each cut in half
2 (18.25 ounce) boxes golden butter cake mix
2 (4 serving size) boxes vanilla instant pudding
5-1/2 cups (1300 ml) sugar
1-1/3 cups (325 ml) vegetable oil
8 eggs
2 cups (475 ml) golden raisins
2 cups (475 ml) chopped nuts
2 cups (475 ml) flaked coconut


To make the fruit starter, combine all of the starter ingredients in a clean, large glass jar.

Stir with a wooden spoon.

Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.

After three weeks, you can begin making the cake.

Day One: In a very large glass jar or bowl combine 1 pint of the starter with 1 can of the sliced peaches and their juice.

Add 2-1/2 cups (600 ml) of sugar and stir every day for 10 days.

When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid.

Let sit at room temperature.

Do not refrigerate it or cover it airtight.

A pan of water underneath the jar or bowl will keep the ants out.

Day 10: Add 1 (16 ounce) can of chunk pineapple and it's juice.

Stir in 1/2 cup (125 ml) of sugar.

Stir everyday for 10 days.

The color should change and the mixture should foam when stirred.

Day 20: Add 2 jars of the drained maraschino cherries.

Add 2-1/2 cups (600 ml) of sugar and stir every day for the final 10 days.

Day 30: Drain fruit and reserve it and the liquid.

Pour the liquid into 3 glasses or ceramic pint jars.

One for you to start your next cake and two for friends.

Cake must be started within 3 days after receiving the starter or you should freeze the starter to use at a later date.

Do not use plastic or metal containers to store liquid.

Preheat oven to 325 degrees (175 C.).

Grease and flour two 9x13 inch baking pans.

In a very large bowl, combine cake mix, pudding mix, oil and eggs.

Stir in the drained reserved fruit from the starter.

Stir in the raisins, nuts and coconut.

Stir until all ingredients are well combined.

The batter will be stiff.

Pour batter into the prepared cake pans.

Bake cakes at 325 degrees (175 C.) for 55 to 65 minutes.


Instead of using 13 x 9 inch pans, use loaf pans for traditional looking fruit cakes. Adjusting the baking time may be required