Friendship Fruit Starter Cake Recipes

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STARTER FOR FRIENDSHIP FRUITCAKE



Starter for Friendship Fruitcake image

This is a recipe request. I have not made it, but it sounds good! Prep time includes the time the starter needs to grow! Use in Recipe #40994.

Provided by ciao4293

Categories     Yeast Breads

Time P30D

Yield 5 serving(s)

Number Of Ingredients 5

3/4 cup canned peach slices in heavy syrup
3/4 cup canned pineapple chunks in syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 (1/4 ounce) package active dry yeast

Steps:

  • In a 1-gallon glass jar with a wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup).
  • Stir mixture two times the first day.
  • Stir once a day afterward.
  • 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 for several days, stirring daily, and 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 start the process for renewing the starter and making the 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 2-lb can of peaches with syrup.
  • Stir daily.
  • Keep loosely covered.
  • Do not refrigerate.
  • DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple chunks with juice.
  • Stir daily.
  • Keep loosely covered.
  • Do not refrigerate.
  • DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz 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 cakes (see recipe), give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).
  • 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.

THIRTY DAY FRIENDSHIP CAKE



Thirty Day Friendship Cake image

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.

Provided by Yvonne

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time P19DT19h2m

Yield 48

Number Of Ingredients 14

2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 ½ cups white sugar
1 (15 ounce) can pineapple chunks with juice
½ cup white sugar
2 (10 ounce) jars maraschino cherries
2 ½ cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 ⅓ cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut

Steps:

  • 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 its 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 9x13-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 in the preheated oven for 55 to 65 minutes.

Nutrition Facts : Calories 346.3 calories, Carbohydrate 55.5 g, Cholesterol 31.4 mg, Fat 13.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 2.7 g, Sodium 220.2 mg, Sugar 38.7 g

FRIENDSHIP FRUIT STARTER



Friendship Fruit Starter image

This is really two recipes in one - 6 cups of brandied fruit, and 2 cups of starter for the Thirty Day Friendship Cake.

Provided by HBIC

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time P21D

Yield 24

Number Of Ingredients 6

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 ¼ cups brandy
1 ¼ cups white sugar

Steps:

  • 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.

Nutrition Facts : Calories 116.9 calories, Carbohydrate 20.8 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 16.6 g

FRIENDSHIP FRUIT STARTER & CAKE



Friendship Fruit Starter & Cake image

Make and share this Friendship Fruit Starter & Cake recipe from Food.com.

Provided by Tonkcats

Categories     Quick Breads

Time P1m4DT1h30m

Yield 24 serving(s)

Number Of Ingredients 16

8 1/2 cups sugar
1 cup peach juice
1 cup pineapple juice
1 (10 ounce) jar maraschino cherries
1 (15 1/4 ounce) can peaches
1 (20 ounce) can chunk pineapple
1 (15 1/4 ounce) can fruit cocktail
1 (18 ounce) package yellow cake mix (no pudding)
1 (3 1/2 ounce) package instant vanilla pudding (small box)
4 eggs
2/3 cup oil
1 cup chopped nuts
1 (8 ounce) package cream cheese
1 lb powdered sugar
1 teaspoon vanilla
1/2 cup margarine

Steps:

  • (Do not refrigerate). Keep on counter top in gallon jar.
  • Stir several times daily.
  • This will make enough fruit for 3 cakes.
  • Cover jar with a cloth, not a lid.
  • Combine 1 cup sugar, peach juice and pineapple juice, stir everyday for 2 weeks.
  • Next combine 1 1/2 cups starter, 2 1/2 cups sugar and cut up peaches with juice, stir for 10 days.
  • Then add 2 1/2 cups sugar and pineapple with juice, stir for 10 more days.
  • Then add 2 1/2 cups sugar, fruit cocktail with juice and chopped up cherries, stir for 10 more days.
  • Then drain fruit juice from fruit and give to friends for a starter 1 1/2 cups to 4 or 5 friends.
  • To make the cake: mix all cake ingredients together, pour into greased and floured bundt pan.
  • Bake at 350°F for 50 to 55 minutes.
  • This cake freezes well if you would like to freeze a couple for later.
  • To make the icing: Beat all icing ingredients until fluffy.
  • Double icing recipe for three cakes.

Nutrition Facts : Calories 689.1, Fat 19.4, SaturatedFat 4.5, Cholesterol 41.8, Sodium 326.5, Carbohydrate 129.4, Fiber 1.9, Sugar 117.4, Protein 4

FRIENDSHIP CAKE WITH BRANDIED FRUIT STARTER RECIPE - (4.1/5)



Friendship Cake with Brandied Fruit Starter Recipe - (4.1/5) image

Provided by á-42919

Number Of Ingredients 17

Brandied Fruit Starter for "30 Day Friendship Cake":
1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can fruit cocktail, drained
1 (10-ounce) jar maraschino cherries, drained
1 1/4 cup granulated sugar
1 1/4 cup brandy*
FRIENDSHIP CAKE MIX:
2 1/2 cups granulated sugar
1 1/2 cups brandied fruit Starter
1 (32-ounce) can sliced peaches with juice
1 (18.25-ounce) package yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package vanilla instant pudding mix
1 cup nuts, chopped
1/3 cup coarsely chopped brandied fruit

Steps:

  • Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered. Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times. To replenish starter: Add 1 cup sugar and one of the fruits (pineapple chunks, peaches, apricot halves or maraschino cherries) every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again. When you have 6 cups you can divide the fruit and start a second glass container or give 3 cups away or make the Friendship Cake. *Apricot or peach brandy may be substituted, if desired. FRIENDSHIP CAKE MIX: Combine in a gallon glass jar 2 1/2 cups sugar, 1 1/2 cups brandied fruit Starter and 1 (32-ounce) can sliced peaches with juice; stir all together; stir several times the first day and thereafter, stir once each day. Keep covered and at room temperature. On Tenth Day add: 1 (32-ounce) can chunk pineapple with juice 2 1/2 cups granulated sugar Stir once a day for 10 days. On Twentieth Day add: 1 (32-ounce) can fruit cocktail with juice 2 1/2 cups granulated sugar 1 (10-ounce) jar maraschino cherries with juice, diced Stir once a day for 10 days. On Thirtieth day: Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes. Cakes can be frozen after they are baked. Juice or fruit cannot be frozen. Friendship Cake Mix Recipe: Combine all ingredients together, mixing well. Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.

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