Friendship Cake-Amish
Yield
8 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
melted |
|
| 1 ¾ | cups |
sugar
|
|
| 3 | cups |
unbleached all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 2 | large |
eggs
|
|
| 2 | cups |
Brandied fruit
|
* |
| 1 | cup |
pecans
chopped |
|
| ¼ | cup |
fruit juice
brandied |
|
| Branded fruit starter | |||
| 15 ½ | ounces |
pineapple chunks
|
|
| 16 | ounces |
peaches
sliced |
|
| 17 | ounces |
apricot halves, canned
|
|
| 10 | ounces |
maraschino cherries
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 ¼ | cups |
brandy
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
melted |
|
| 414 | ml |
sugar
|
|
| 7.1E+2 | ml |
unbleached all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 2 | large |
eggs
|
|
| 473 | ml |
Brandied fruit
|
* |
| 237 | ml |
pecans
chopped |
|
| 59 | ml |
fruit juice
brandied |
|
| Branded fruit starter | |||
| 448 | ml/g |
pineapple chunks
|
|
| 462.4 | ml/g |
peaches
sliced |
|
| 491.3 | ml/g |
apricot halves, canned
|
|
| 289 | ml/g |
maraschino cherries
|
|
| 296 | ml |
sugar
|
|
| 296 | ml |
brandy
|
*
|
Directions
Combine butter and sugar in large mixing bowl.
Beat well.
Combine next 6 ingredients.
Beat well.
Add eggs.
Coarse chop brandied fruit and stir into batter.
Add pecans and juice.
Mix well.
Pour batter into well-greased 10 inch bundt pan.
Bake at 350℉ (180℃). oven for 1 hour.
Cool in pan 10 minutes, then remove from pan.
BRANDIED FRUIT STARTER: Drain all canned fruit.
Combine all ingredients in clean, nonmettalic bowl.
Stir gently.
Cover and let stand at room temperature for 3 weeks, stirring twice per week.
As you use it, replace the amount taken with 1 cup sugar.
Cover and let stand at room temperature 3 days before using again.
Yields 6 cups of brandied fruit.
