I have not heard of it till just now, Its alot different from the Amish Bread
starter and recipe. I don't know yet if I'll do this one,, I do like Fruitcakes.
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 wooden spoon. Grease and flour either Bundt pan or your
loaf pans (I prefer four 2 pound loaf pans for each mix.) Bake Bundt pan or
tube pan for approximately 1 1/2 hours. Loaf pans take from 1 hour to 1 hour 15
minutes-until nicely brown depending on your oven. CAKES CAN BE FROZEN. They
are easier to cut in slices, if cut when frozen. Thaws quickly.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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