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Topic: Ever made a 30 day cake?

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Subject: Ever made a 30 day cake?
Date Posted: 8/15/2007 3:55 PM ET
Member Since: 8/9/2005
Posts: 20,024
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When I was a kid my mom made a 30 day cake. It took 30 days to make it. You start off with some sort of juice starter then throughout the 30 days you add fruit, sugar and juice to it. You leave all of this out and just cover it with a saucer. Then at the end of the 30 days you make the cake. The mixture ferments.

I wanted to make it but I have no idea how. I searched it but I only came up with a few hits with people talking about it. One gave the recipe for the cake AFTER you ferment the fruit but it doesnt give the fermentation process.

Anyone know how to make it?

Mendy -
Date Posted: 8/15/2007 10:23 PM ET
Member Since: 6/16/2005
Posts: 8,262
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hmmm... no clue.  The only ones that I know of are the Herman bread and the Amish Friendship thingy.

Date Posted: 8/18/2007 9:17 PM ET
Member Since: 4/2/2006
Posts: 1,443
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Chris,

I googled 30 day cake and found a recipe, but for some reason PBS is not letting cut and paste in this window, but I was able to paste it into a PM window, so I PM'd it to you to see if it was what you were looking for.

Maria

Date Posted: 8/18/2007 9:52 PM ET
Member Since: 8/9/2005
Posts: 20,024
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Thanks Maria. That sounds pretty much the same as the one she made.....gosh 15 or more years ago.

Date Posted: 8/18/2007 10:55 PM ET
Member Since: 5/3/2006
Posts: 2
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I remember that.  My mom made it also.  It was kind of an orangy color.  I look around and see what I can come up with for ya.

Laura

Date Posted: 8/18/2007 11:01 PM ET
Member Since: 5/3/2006
Posts: 2
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Here ya go:

THIRTY DAY FRUIT CAKE  

 

2 1/2 c. sugar
1 1/2 c. starter mixture
1 (28 oz.) can sliced peaches and juice

 

Stir together and cover. Stir everyday.

 

10th Day:
2 c. sugar
1 (28 oz.) can chunk pineapple and juice

 

Add to mixture. Continue to stir everyday.

 

20th Day:
2 c. sugar
1 (10 oz.) jar maraschino cherries and juice
1 (28 oz.) can fruit cocktail and juice

 

Add to mixture. Continue to stir everyday.

 

30th Day:

 

Drain juice from fruit mixture. Divide fruit into 3 equal parts. Makes 3 cakes.

Divide juice into 1 1/2 cup portions. Place in 5 tight containers and give to friends with a copy of the recipe as soon as possible. Starter mixture should be used within 5 days.

During 30 days, none of the recipe should be refrigerated. Keep in covered container at room temperature.

Cake can be frozen but fruit juice can not. Cake freezes well for a year.

 

FOR EACH CAKE:

 

1 yellow cake mix
2/3 c. oil
4 eggs
1 sm. box instant vanilla pudding
1/3 of fruit, previously mixed together
1/2 to 1 c. chopped nuts

 

Mix all together by hand. Mix first 4 ingredients before adding fruit and nuts. Bake in a greased and floured bundt pan at 350 degrees for 50 minutes or until toothpick comes out clean.

If you do not have the starter mixture, start the fruit cake with sugar peaches and juice. This makes the cake less strong it taste but you can make it without the starter mixture successfully.

Date Posted: 8/19/2007 6:53 PM ET
Member Since: 8/9/2005
Posts: 20,024
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Thanks Laura.