RECIPE FOR MOONSHINE CAKE
I received this recipe from the late Edith Snyder, a member of the former Emmanuel United Methodist Church in New Castle, Pennsylvania, where my husband Monte served between 1985 and 1990.
TO MAKE THE STARTER MIX:
One 29 oz. can of sliced peaches
One 20 oz. can of fruit cocktail
One or two 10 oz. jars of Maraschino cherries
7 1/2 cups of sugar
Place in a loosely covered one gallon glass jar at room temperature. Add the above ingredients—they will fill the jar.
Mixture will bubble some and may pop the lid off. This is fine as long as you have something under the jar to catch the liquid.
NOTE: DO NOT REFRIGERATE DURING THESE 20 DAYS OR THE NEXT TEN DAYS.
On the 20th day pour the mix into a large bowl (Tupperware Fix and Mix bowl is the correct size).
Proceed as follows—
Day #1: Add to the starter mix 2 1/2 cups sugar and a 29 oz. can of sliced peaches, with juice. STIR EVERY DAY WITH A PLASTIC OR WOODEN SPOON.
DAY #10: Add another 2 1/2 cups of sugar and a 20 oz. can of chunk pineapple. STIR EVERY DAY WITH A PLASTIC OR WOODEN SPOON.
DAY #20: Add 2 1/2 cups sugar and a 20 oz. jar of Maraschino cherries (cut in half) and its juice (if you use a second jar of cherries save the juice for something else). STIR EVERY DAY WITH A PLASTIC OR WOODEN SPOON.
DAY #30: Drain the fruit from teh liquid. Let each stand overnight. Drain again in the morning. Divide the fruit into thirds, about two cups each third. STIR EVERY DAY WITH A PLASTIC OR WOODEN SPOON.
TO MAKE THREE MOONSHINE CAKES
INGREDIENTS FOR EACH CAKE:
1 box yellow cake mix (NOT pudding cake—Use Duncan Hines)
2/3 cup oil
1/3 of the starter mix (drained fruit)
1/3 of the starter juice
1 small box (3 oz.) instant vanilla pudding
1 cup chopped nuts
DO NOT USE MIXER. Mix all ingredients and bake in a greased, floured, Bundt or tube pan. Bake at 350o for 50-70 minutes.
EDITH’S NOTE: This is a thick batter and I couldn’t mix it good with a spoon, so I put everything in a bowl but the fruit and nuts, and used a mixer. Then I added the fruit and nuts and mixed with a spoon. The batch I used the mixer on was the best cake. My own oven is real hot so I baked mine on 325o. You be the judge of baking your own.
Also, I baked one cake in a tube pan, one in a 9 x 13 inch pan, and the third in 12 oversized muffin pans. The muffin-sized ones were the batch I used the mixer on, and they were the best.
You can freeze the cakes.
TO MAKE FIVE STARTERS:
Divide the remaining juice (starter) into 1 1/2 cups eacha nd put it into tight jars and give each to a friend with a copy of this recipe. Do this as soon as possible.
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