Kitchen Crafts 'n' More

Sunday, September 17, 2006 Friendship Cake Recipe (without Alcohol)

Submitted by Tiffany - Thanks so much! :)

1 c canned peaches, drained and cut into pieces
1 c pineapple tidbits, drained
10 maraschino cherries, cut in half
2 c sugar
1 pkg. active dry yeast
glass jar, gallon-size

Combine all ingredients and place in a gallon glass jar; cover loosely. Using a wooden spoon, stir several times the first day. From then on, stir once a day with the wooden spoon. Do not refrigerate. At the end of 2 weeks, the starter will have fermented enough to make Friendship Fruit Sauce. Notes: -Fruits packed in heavy syrup give the best results.-The process takes 30 days to get the fruit ready to bake the cakes.

1st Day - To 2 cups of friendship fruit starter, add 2- 1/2 cups sugar and 1 (29oz) can sliced peaches, cut up, with juice. Stir until sugar dissolves. Then stir once a day for 10 days.

10th Day - Add 1 (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, 1-10 oz 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. 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.

1 box yellow cake mix (for variety use lemon, pineapple or cherry)
1 small box instant vanilla pudding mix
4 eggs
2/3 cup oil
1 1/2 cups drained fruit from starter
1 cup chopped nuts
1 cup coconut (optional)

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 F. for 55 to 60 minutes. Cool for 10-15 minutes and then remove from pan. You can bake

Posted by HappySlob :: 2:04 PM :: 0 comments

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