Directions: |
Directions:In 1-gallon glass (use glass) jar with wide mouth and lid, combine all fruit with syrup, sugar and yeast. Make sure yeast is well mixed with syrup. Stir mixture two times first day. Stir once daily afterward. Do not refrigerate this mixture. Keep loosely covered; if tightly covered, jar will explode. Two weeks after starting starter, add ½ cup peaches and ½ cup pineapple with syrup. Wait for several days, stirring daily; then drain 2 cups of mixed fruit and use to make cake as directed in previous recipe.
Reserve 1½ cups starter juice and leave in glass gallon jar. Count this as Day 1, and start process for renewing starter and making cake.
DAY 1: To reserved 1½ cups starter juice (or to starter juice given you by friend), add 2½ cups sugar and a 2-pound can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 10: Add 2½ cups granulated sugar, a 2-pound can pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 20: Add 2½ cups granulated sugar and 8 to 10 oz. drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 30: Drain fruit, reserving 1½ cups juice for renewing starter. Use drained fruit to make 3 cakes (see recipe). Give excess starter juice to friends, and start new batch of fruit. Repeat aforementioned process. At the end of 30 days, there is enough excess starter juice to give to about four friends. Be sure to keep enough juice or 1½ cups for own starter. At end of 30 days, there will be enough fruit to use 1¾ cups fruit in each cake, which makes cake better and doesn't waste fruit. Cakes can be frozen. It is not necessary to bake all three cakes same day, but stir remaining fruit mixture every day until it is used. Fruit mixture can be refrigerated until used or drained fruit can be frozen until ready to bake cakes. |
This recipe for FRIENDSHIP CAKE (Starter) is from