BRANDIED FRUIT STARTER AND 30 DAY FRIENDSHIP CAKE

By On March 4, 2012 · Leave a Comment
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Recipe borrowed from this link http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=7900&origin=detail&servings=48&metric=false

 

21 Day BRANDIED FRUIT 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:
1 (15 oz) can pineapple chunks,
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:
1. 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.

 

30 DAY FRIENDSHIP CAKE

INGREDIENTS:

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

DIRECTIONS:

1. 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.
2. 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.
3. 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.
4. 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!
5. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9×13 inch baking pans.



 
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