"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Friendship Cake Recipe

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This recipe for Friendship Cake, by , is from Nancy's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Mills in memory of Nancy (Baker) Bargo
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Starter-
1 cup pineapples
1 cup sugar
2 Tbsp. Brandy
1 cup Maraschino Cherries(with Juice)
1 cup sugar
1 Tbsp. brandy
1 cup sliced peaches (with juice)
1 cup sugar
2 Tbsp. Brandy

cake starter
1 1/2 cups starter
1 28 oz. can peaches (with juice)
2 1/2 cups sugar
1 large can crushed or chunk pineapple
2 1/2 cup sugar
1 large can fruit cocktail
1 jar maraschino cherries
2 1/2 cups sugar

Cake
1 box yellow cake mix (not pudding type)
1 pkg. vanilla instant pudding
1 cup chopped walnuts
1 1/2 cup fruit (From cake starter)
4 eggs
2/3 cup oil

Directions:
Directions:
Starter-In a gallon Jug, combine first three ingredients cover tightly stir daily for two weeks. Do not refrigerate. Add next three ingredients, cover tightly, stir daily for two weeks. Add last three ingredients; stir daily for two weeks, cover tightly. Separate liquid and fruit, liquid is starter, do not refrigerate, fruit may be used on ice cream. Divide starter into two cup portions and share with friends along with recipe for cake.

Recipe for starter for cake
Step # 1. Mix first 3 ingredients and stir daily for 10 days.
Step #2. Add next 2 ingredients and stir daily for 10 days.
Step # 3. Add last 3 ingredients and stir daily for 10 days. Strain fruit and keep in large jar. Keep refrigerate until used. There is enough starter for 6 people and enough fruit for 4 cakes. Chop fruit.

Recipe for cake.
Mix all ingredients together, except fruit. Fold fruit into batter. Bake in well greased bunt pan for 50 to 690 minutes at 350. It may also be baked in 5 baby loaf pans. Bake at 300 for 30 min.

Note: Starter may be left in refigure until ready to use.

Personal Notes:
Personal Notes:
This recipe was given to me by my aunt Nancy Bargo (Uncle Curtis Bargo wife) She has since passed on. This is a delicious cake and I wanted to share it with everyone. It is not as complicated as it looks. Uncle Curtis is my mothers only brother.

 

 

 

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