Friendship cake and starter

“This is really two recipes in one – 6 cups of brandied fruit, and 2 cups of starter for the Thirty Day Friendship Cake.” —
Ingredients for starter:227191
Original recipe makes 2 cups starter, 6 cups brandied fruit Change Servings
1 (15 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
1 (15 ounce) can sliced peaches, drained
1 (10 ounce) jar maraschino cherries, drained
1 1/4 cups brandy
1 1/4 cups white sugar

Directions

In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid – This liquid is your starter for the Thirty Day Friendship Cake.
PREP
21 days
READY IN
21 days
Editor’s Notes
The brandied fruit should be kept refrigerated, and can be served with ice cream, yogurt or pound cake. You can also use the brandied fruit in a cake mix or scratch cake. Use about 2 cups (chopped) per cake mix.
The resulting liquid in this recipe is used to begin the starter in Thirty Day Friendship Cake.

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Thirty Day Friendship Cake

“This takes 30 days to prepare the fruit for the cake but it’s worth it. It’s delicious. If you are lucky a ‘friend’ will give you 2 cups of starter along with a piece of cake so you won’t have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don’t have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter.” — Yvonne
Original recipe makes 2 – 9×13 inch cakes Change Servings
2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 1/2 cups white sugar

1 (15 ounce) can pineapple chunks with juice
1/2 cup white sugar

2 (10 ounce) jars maraschino cherries
2 1/2 cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut
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Directions

Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once 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. Don’t refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
Day Ten: Add 1 can of chunk pineapple and it’s juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass 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!
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9×13 inch baking pans.
It’s best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes.

 

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Here is another variation: Instead of the brandied fruit. I believe this is the one I had years ago.

Ingredients

INGREDIENTS FOR BASIC FRUIT STARTER
3/4 c peaches, drained and cut into chucks
3/4 c pineapple chucks, drained
6 maraschino cherries
1 1/2 c sugar (more sugar will be used as starter develops)
1 1/4 pkg dry active yeast
INGREDIENTS TO START ANOTHER
STARTER USING JUICE FROM ORIGINAL
STARTER
2 1/2 c sugar (more sugar will be used as starter develops)
1 1/2 c starter
1 large can of peaches and juice
INGREDIENTS FOR FRIENDSHIP CAKE
1 box yellow cake mix, (for variety use lemon, pineapple or cherry)
1 small box instant vanilla pudding (for variety use lemon)
4 eggs
2/3 c oil
1 1/2 c fruit, drained (about 1/3 of the fruit from the starter) reserve juice for new starter
1 c pecans, in pieces (or walnuts)
1 c coconut, flaked, optional

Diane Hopson’s Notes:
This wonderful recipe is one that an elderly neighbor shared with me back in the early 70’s. She was always baking and sharing her baked goods. She was one of the sweetest neighbors ever! The 1st day I moved into the house next to her and her hubby, she cooked a wonderful meal for us. Our friendship began that day. She has been gone for many years now, but I still have sweet memories of her and her husband.

If you want this in time for Christmas, start it 30 days before you want to bake.

Directions

1 PLEASE READ DIRECTIONS before starting. There will be additional ingredients (that are not listed in the ingredients above) as the starter progresses.
2 DIRECTIONS FOR BASIC STARTER:
Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperature, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
3 DAY 10: add 2 1/2 cups sugar and 1 large can of chunk pineapple and juice; stir well, cover loosely, and then stir every day.
4 DAY 20: add 2 1/2 cups sugar and 1 large can fruit cocktail and juice and 1 (10-ounce) jar maraschino cherries (without stems), drained well; stir well, cover loosely and then stir every day.
5 DAY 30: drain liquid from fruit in to 1 1/2 cup portions of starter, there should be about 5 portions. Give juice away to friends (be sure to keep one portion for your self for your starter base) to be used as a starter base or store at room temperature. Use remaining fruit to make cakes; there should be enough fruit to make 3 cakes. Cake recipe is below.
6 DIRECTIONS FOR STARTING A NEW STARTER WITH A STARTER:
Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperature, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
7 DAY 10: repeat step 2
DAY 20: repeat step 3
DAY 30: repeat step 4
8 DIRECTIONS FOR FRIENDSHIP CAKE:
Combine cake mix, pudding mix; add oil and 1 egg. Using electric mixer beat and then add eggs one at a time beating well after each addition. Remove beaters; fold in fruit, nuts and coconut.
9 Pour batter into greased and floured tube or bundt pan. Bake in preheated over at 350 degrees for 55 to 60 minutes.
10 Remove from oven and cool in pan for 10 to 15 minutes before inverting on to plate.
11 NOTE: The fruit can also be used as a topping for ice cream.

 

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