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Friday, August 18, 2006
Recipe Request: Friendship Fruit Cake
Hello Christina, I'm hoping somewhere out there there is a recipe similar to one that I received just recently The recipe I have is for a "friendship fruit cake" made from an assortment of canned fruits (peaches, pineapple, apricots, maraschino cherries) that are "fermented" in the same way that friendship cake starter typically is. This recipe calls for brandy in the mixture as well, and I'd like to try to find a similar recipe that does not require alcohol. Can you or your readers help? Thanks! Karen
:) Sounds delish! But then again, I never met a cake that I didn't bond with. Our team of recipe researchers has come up with a recipe that should help you. Enjoy!
============== Amish Friendship Fruit Starter Found by Recipe Researcher DEB
3/4 cup canned sliced peaches with syrup 3/4 cup canned pineapple chunks with syrup 4 ounces red maraschino cherries, drained, halved 1 1/2 cups granulated sugar 1 package active dry yeast (some recipes willsubstitute 2 tablespoon brandy) For later addition 1/2 cup canned sliced peaches with syrup 1/2 cup canned pineapple chunks with syrup
To Replenish Starter DAY 1 1 1/2 cups starter juice2 1/2 cups granulated sugar1 (32 ounce) can sliced peaches with syrup DAY 10 2 1/2 cups granulated sugar1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)can pineapple chunks and 1 (16 ounce) can fruit cocktail DAY 20 2 1/2 cups granulated sugar2 (4 ounce) jars maraschino cherries, drained and halved(You can use 1 jar of red and one jar of green for color,or use 1 (10 ounce jar) In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered. Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup. Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate. DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate. DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate. DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).
NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit. The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.
Amish Friendship Fruit Cake 1 (18.25 ounce) box yellow cake mix withpudding in the mix1/3 cup vegetable oil4 eggs1 3/4 cup Amish Friendship Fruit Starter1 cup chopped pecansConfectioners' sugar (if desired)Cream cheese frosting (if desired) Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour. In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners' sugar if desired, or top with cream cheese frosting. This cake tastes better when cold. NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.