-FRIENDSHIP FRUIT CAKE-
1 Box yellow cake mix (for
-variety use lemon;
-pineapple or cherry)
1 Box (small) instant vanilla
-pudding mix
4 Eggs (add one at a time)
2/3 c Oil
1 1/2 c Drained fruit sauce (below)
1 c Chopped nuts
1 c Coconut (optional)
FRIENDSHIP FRUIT CAKE STARTE
1 c Canned peached; drained and
-cut into pieces
1 c Pineapple tidbits; drained
10 Maraschino cherries; cut in
-half
2 c Sugar
1 pk Active dry yeast
Glass jar; gallon-size
-FRIENDSHIP FRUIT SAUCE-
2 c Friendship fruit starter
2 1/2 c Sugar
1 cn (29-oz) sliced peaches; cut
-up; with juice
1 cn (20-oz) pineapple with juice
-(may use crushed; chunks or
-tidbits)
2 c Sugar
1 cn (large) fruit cocktail
1 Jar (10-oz) maraschino
-cherries; cut in half
1 c Sugar
From: srushing@tcac.com (Sandi Rushing)
Date: 3 Sep 1995 02:02:09 GMT
Friendship Fruit Cake Starter: Combine all ingredients and place in glass
jar with a loose cover. Stir several times the first day. Always use a
wooden spoon. Thereafter, stir once a day. DO NOT REFRIGERATE. At the
end of 2 weeks the starter should have fermented enough to proceed to make
Friendship Fruit Sauce. Fruits packed in heavy syrup give the best
results. The process takes 30 days to get fruit ready to bake cakes.
FRIENDSHIP FRUIT SAUCE:
1st Day – 2 cups friendship fruit starter, 2 1/2 cups sugar, 1-29 oz can
sliced peaches, cut up, with juice. Stir until sugar dissolves. Then
stir once a day for 10 days.
10th Day – Add 20 oz. can pineapple with juice. (May use crushed, chunks
or tidbits) and 2 cups of sugar. Continue to stir once daily for 10 days.
20th Day – Add 1 large can fruit cocktail, 1-10oz jar maraschino cherries,
cut in half and 1 cup sugar. Continue to stir once daily for 10 days.
30th Day – Your fruit is ready to bake 3 cakes using the recipe that
follows. For each cake, measure amount of drained fruit, reserving juice,
which is enough to pass on to 2 friends, and keep 1 starter for yourself
for later use. The starter keeps indefinitely without refrigeration.
Friendship Fruit Cake: Combine cake mix, vanilla pudding mix; add oil and 1
egg. Using electric mixer, beat, adding eggs one at a time and beating
well after each addition. Remove beaters. Fold in fruit, nuts and coconut.
Bake in a greased and floured tube and bundt pan at 350 degrees for 55 to
60 minutes. Remove from pan after 10 to 15 minutes.
Makes great Christmas presents. Bake in small cake pans and wrap in
festive paper!
REC.FOOD.RECIPES ARCHIVES
/CAKES
STARTER TAKES OVER 30 DAYS!
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings