friendship cake
***Fruit Starter***
1 can (20 ounce) pineapple chunks, drained
1 can (16 ounce) apricots, drained
1 can (16 ounce) sliced peaches, drained
1 jar (10 ounce) maraschino cherries, drained
1 1/4 cup brandy
***Cake***
1 1/4 cup sugar
1 pint friendship fruit starter
1 can (16 ounce) sliced peaches, cut into 4 pieces
1 can (16 ounce) pineapple chunks, each cut in half
2 jars (10 ounce) maraschino cherries, drained and each cut in
half
2 boxes (18.25 ounce) golden butter cake mix
2 boxes vanilla instant pudding
5 1/2 cups sugar
1 1/3 cup vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped nuts
2 cups 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, s
tirring 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 of sugar. 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 can of chunk pineapple and its juice. Stir in 1/2
cup 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 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.
To make cake : Preheat oven to 325 degrees . 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 for 55 to 65 minutes.
Variation: Instead of using 13 x 9 inch pans, use loaf pans
for traditional looking fruit cakes.
Adjusting the baking time may be required.
I HAVE NOT TRIED THIS ONE BUT IT SOUNDS INTERESTING
Friendship Fruitcake Starter
If you haven't inherited the starter, take: 3/4 c. canned
peaches in heavy syrup, use only 1/2 c. of the juice and cut
peaches in sm. pieces 3/4 c. pineapple chunks, use 1/2 c. of
the juice and cut pineapple in 2 6 Maraschino cherries,
cut in half (no juice) 1 1/2 c. sugar 1 pkg. dry yeast or quick
rise yeast
Place above mixture in glass jar with loose cover in a fairly
warm place. Stir several times the first day, then once a day
for two weeks. At the end of the two weeks--TA DA--this is the
starter for the 30 day fruitcake.
BEGIN WITH DAY 1, and continue as directed for 30 days. Makes 3
Bundt pan cakes or 15 (1 pound loaves). With a Starter follow
these directions. (A starter is fruit liquid after 30 day
processing period.)
--DAY 1: Pour one pint (2 cups or less) starter into a glass
wide mouthed gallon jar. (Sun Tea jar works well.) Add one large
can sliced peaches and juice.
Cut each slice of peach into four pieces. Add 2 1/2 cups of
sugar and stir every day for 10 days. Cover jar with a saucer
and leave sitting out for ten days at room temperature.
DO NOT COVER AIRTIGHT. DO NOT REFRIGERATE.
DAY 10:-- Add one 16 ounce can of chunk pineapple and juice. Cut
chunks in half. Add 2 1/2 cups of sugar. Stir every day for ten
days. Color will change and fruit will foam.
DAY 20:-- Add two small jars of Maraschino cherries, cut in
half; DO NOT ADD JUICE. Add 2 1/2 cups of sugar. Stir every day
for the final ten days.
--DAY 31:-- You are ready to make your cakes. You need: 3 boxes
Duncan Hines butter recipe cake mix (for three mixings) 3 boxes
instant vanilla pudding mix 1 doz. eggs 1 (16 oz.) bottle Wesson
oil (2/3 c. each for three mixings), (you may substitute)
3 c. raisins (white or dark) 3 c. walnuts 3 c. pecans
3 c. coconut (You may add red and green cherries, if you desire)
Preheat oven to 300ยบ. Drain fruit in colander over large bowl
for about 15 minutes or until fruit has stopped draining.
This juice is your
NEW STARTERS. Fruitcake must be started within three days after
receiving new starters.
3 MIXINGS: Pour one box cake mix, 1 box pudding mix, 4 eggs, 2/3
cups oil and 1 1/2 cups of fruit into a bowl and stir with spoon
(DO NOT USE A MIXER).
Add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts,
1 cup coconut, and mix thoroughly with
