Recipe: Moonshine Cake - 3 recipes (fruit starter, using cake mix)

MAKE MOONSHINE CAKE

Day 1 (The day you get your starter):*
Pour starter into a gallon glass container.
Add to starter:
1 (16-oz) can of sliced peaches and the juice from the peaches
1 1/2 cups sugar
(Keep covered lightly and at room temperature.) Stir daily for 9 days.

Day 10:
Add:
2 cups sugar
1 (16-oz) can chunk pineapple and juice
Stir daily for 9 days.

Day 20:
Add:
2 cups sugar
1 (16-oz) can fruit cocktail and its juice
1 (10 oz) jar maraschino cherries and its juice
Stir daily for 9 days.

Day 30:
Strain fruit; divide into 3 equal parts (each part will make 3 cakes).

Divide starter liquid into 5 parts, give to 4 friends, keeping one part for yourself to start a new batch.

FOR EACH CAKE:
2/3 cup oil
4 eggs
1 box (2-layer size) yellow cake mix
1 box vanilla instant pudding
1/3 of the strained fruit mixture
1 cup chopped nuts

Preheat oven to 350 degrees F. Grease and flour a (10-inch) Bundt pan, or 2 (9x5x2-inch) loaf pans.

In large bowl, mix together the oil and the eggs with electric mixer, on high speed. Add the (dry) cake mix and the (dry) pudding mix. Beat well. Fold in 1/3 of the strained fruit, and the nuts. Pour into the prepared pan.

Bake for 1 hour, or until toothpick inserted in center comes out clean. Cakes may be frozen for up to 1 year.

*If you don't have a friend to give you the starter, you can use this recipe, beginning with the ingredients used on the first day, and add 1 (6 oz) can apricot nectar, and 1/4 cup of any good liquor.

---

MOONSHINE CAKE
Source: the iwg

This cake starter and cake recipe takes 44 days from start to finish.

MOONSHINE CAKE STARTER:
3/4 cup drained canned peaches
3/4 cup drained canned pineapple chunks
6 marachino cherries, cut up
1 pkg. dry yeast

Put all ingredients in a glass jar and leave at room temperature for 2 weeks. Store mixture in a covered plastic container (NOT METAL) at room temperature. Fruit may bubble and lid may pop off. Do NOT refrigerate the mixture. Use only a wooden spoon when mixing.

AFTER 2 WEEKS ADD:
2 1/2 cups sugar
1 (16 oz.) can sliced peaches with juice

STIR THE MIXTURE EVERY DAY

10 DAYS LATER ADD:
2 1/2 cups sugar
1 (20 oz.) can chunk pineapple with juice

STIR THE MIXTURE EVERY DAY

10 DAYS LATER ADD:
2 1/2 cups sugar
1 (16-oz) can fruit cocktail with juice
1 (10 oz.) jar maraschino cherries with juice

STIR THE MIXTURE EVERY DAY

10 DAYS LATER:
Drain the liquid from the fruit. (DO NOT discard). Let the fruit stand overnight and drain again in the morning.

THIS IS VERY IMPORTANT:
Divide the fruit into thirds for 3 cakes. You will get about 2 cups of fruit per cake.

Divide the remaining juice (starter) and place in glass jars with tight fitting lids. You should have 6 starters (1 1/2 cups each). Give to friends with a copy of the recipe ASAP.

TO MAKE THE CAKE:
1 pkg (2 layer size) yellow cake mix* (NOT the pudding kind)
1/2 cup oil
4 eggs
approximately 2 cups moonshine starter
1 (4 serving size) box instant vanilla pudding mix
1 cup chopped nuts (your choice)

Mix all the ingredients and bake in a greased Bundt or tube pan at 350 degrees F for 50-60 minutes. Cool on a rack for 10 minutes and then remove cake from pan and cool completely.

*Other cake flavors may be used.

NOTE: Cakes freeze well, but wrap them carefully so they don't dry out.

---

MOONSHINE CAKE (30 DAY CAKE)

1. Never refrigerate mixture.
2. Use a gallon or larger container.
3. Mixture will foam and bubble.
4. Cakes may be frozen after baking.

Day 1 - to container Add:
Starter
2 1/2 cups sugar
1 (29 oz.) can peaches, chopped with juices
Stir.

Days 2-9:
Stir mixture daily.

Day 10 Add:
2 1/2 cups sugar
1 (20 oz.) can chopped pineapple with juices
Stir.

Days 11-19:
Stir mixture daily.

Day 20 Add:
2 1/2 cups sugar
1 (16 oz) can fruit cocktail with juices
1 (10 oz.) jar maraschino cherries with juices
Stir.

Days 21-29:
Stir mixture daily.

Day 30:
Drain fruit and save liquid. Divide juice into 6 equal parts for future cakes. Let fruit stand overnight.

Day 31:
Divide fruit into thirds (about 2 cups per cake) and bake.

CAKE RECIPE:
1 pkg. (2 layer size) yellow cake mix (without pudding in the mix)
2/3 cup oil
4 eggs
2 cups fruit mixture
1 (4-serving size) box vanilla instant pudding
1 cup chopped nuts (optional)

Mix all ingredients together.

Bake in a greased Bundt or tube pan at 350 degrees F for approximately 1 hour.