Friendship Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For The Fruit Starter:
1 can (20 oz) pineapple chunks, drained
1 can (16 oz) apricots, drained
1 can (16 oz) sliced peaches, drained and chopped
1 jar (10 oz) maraschino cherries, drained
1¼ c. brandy
1¼ c. granulated sugar
For The Candied Fermented Fruit:
1 pint Friendship Fruit Starter
1 can (16 oz) sliced peaches, undrained and chopped
1 can (20 oz) pineapple chunks, undrained and halved
2 jars (10 oz) maraschino cherries, drained and halved
6 c. sugar, divided
For The Batter:
8 eggs, beaten
1⅓ c. vegetable oil
2 boxes yellow cake mix
2 small boxes instant vanilla pudding
The reserved candied fruit
2 c. walnuts, chopped
2 c. sweetened shredded coconut
2 c. raisins, golden or regular
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Directions: |
Directions:For The Starter:
1. Combine the pineapple, apricots, peaches, cherries, brandy, and sugar in a large glass jar and stir together. Cover with a loose fitting lid, and let stand at room temperature. Make sure lid is not air tight. Stir the mixture 2-3 times per week. Mixture will be ready in 3 weeks.
2. In 3 weeks, drain fruit, reserving the liquid. The liquid is the starter for the Friendship Cake. You can use the fruit to serve over pound cake or ice cream. Pour the liquid (starter) into a pint jar to use for the Friendship Cake recipe.
For the Fermented Candied Fruit:
1. Cut the sliced peaches into smaller chunks, do not discard juice. In a large glass jar, combine the pint of Friendship Fruit Starter, the canned peaches and juice, and 2½ c. sugar. Stir mixture every day for 10 days, and leave covered loosely at room temperature.
2. On day 10, cut the pineapple chunks in half, do not discard juice. Add the pineapple chunks and juice to the peach mixture, along with ½ c. sugar. Stir to combine, and stir once a day for 10 days.
3. On the 20th day, add the drained cherries, and 2½ c. sugar to the jar. Stir once a day for 10 more days.
4. On day 30, drain and reserve the fruit and pour the liquid evenly into 3 glass jars. Save one as a starter for your next fruitcake, and give two to friends, along with the fruitcake recipe. You need to begin baking the cake within 3 days of receiving the starter, or freeze it to use at a later time. Avoid metal or plastic containers for storing the liquid.
To Make The Cake::
1. Preheat oven to 325º and grease and flour two 12-cup bundt pans or 4 large loaf pans. Set aside.
2. In a large bowl, mix together cake mix, pudding mix, oil, and eggs. Stir in raisins, nuts, coconut, and reserved fruit from the starter. Stir until well-combined. Batter will be thick and stiff.
3. Spread batter into prepared pans and bake until a toothpick inserted into the center comes out clean, about 60-75 minutes.
4. Place to cool on wire racks for 10 mins before inverting onto racks to cool completely. Serve at room temperature and enjoy! |
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Personal
Notes: |
Personal
Notes: Lorna gave me my starter and the recipe back in the ‘80’s. The cake was delicious, but the starter just kept “multiplying”, and I ran out of friends to give it to. We also ended up with cake around all the time, and so, because we couldn’t stay out of it, I quit making it! It’s really, really good!
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