Recipe Talk

My mom had a recipe for fruit cake that I cannot find.

She would start in Sept by putting fruit in a large jar. Every few weeks she would add another fruit. When it came time to make the fruit cake, she would use this fruit and liquid. The cake was a yellow cake. Except for having fruit in it, it did not resemble a tradional fruit cake at all. It is the only fruit cake my kids would eat when they were small. One of my sons wives would like the recipe and I can't find it. Any help would be appreciated.

FRIENDSHIP CAKE

Use 1 gallon glass jug. Keep at room temperature. Don't pure top on jar tight.

1 1/2 c. starter
2 1/2 c. sugar
1 can peaches, cut in pieces & juice

Stir every day.

10TH DAY:

Add: 1 can pineapple chunks, cut in half & the juice
Stir every day.

20TH DAY:

2 1/2 c. sugar
1 can fruit cocktail & juice
1 can or jar maraschino cherries, cut in half & juice

Stir every day.

30TH DAY:

Drain fruit and divide into 3 parts and make cakes approximately 5 1/2 cups fruit.

CAKES:

1 yellow or white cake mix
1 vanilla instant pudding
4 eggs
2/3 c. oil
1/3 fruit
1 c. nuts

Put in greased and floured Bundt pan. Bake at 350 degrees for 50-60 minutes.

AMISH FRIENDSHIP CAKE STARTER

1 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm water
2 c. sifted flour
1 tsp. salt
1 tbsp. sugar

Dissolve yeast in 1/2 cup water. Stir in 1 1/2 cups water, flour, salt and sugar. Beat until smooth.

Let stand, uncovered, at room temperature 3 to 5 days, stirring 2 to 3 times each day. Cover at night.

When ready, mixture should have a yeasty but not sour smell.

Pour out 1 cup of the starter to use in friendship mixture. To keep this starter, to the leftover starter add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar.

Let stand until bubbly and well fermented, at least 1 day, then store covered in the refrigerator.

Use in 10 days to begin another friendship mixture.

Friendship Fruit Cake

Serves/Makes: 2 loaves
4

Ingredients:

***Fruit Starter***

1 can (20 ounce) pineapple chunks, drained

1 can (16 ounce) apricots, drained

1 can (16 ounce) sliced peaches, drained

1 jar (10 ounce) maraschino cherries, drained

1 1/4 cup brandy

1 1/4 cup sugar

***Cake***

1 pint friendship fruit starter

1 can (16 ounce) sliced peaches, cut into 4
pieces

1 can (16 ounce) pineapple chunks, each cut in
half

2 jars (10 ounce) maraschino cherries, drained
and each cut in half

2 boxes (18.25 ounce) golden butter cake mix

2 boxes vanilla instant pudding

5 1/2 cups sugar

1 1/3 cup vegetable oil

8 eggs

2 cups golden raisins

2 cups chopped nuts

2 cups flaked coconut

Directions:
To make the fruit starter, combine all of the starter ingredients in a clean, large glass jar. Stir with a wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. After three weeks, you can begin making the cake.

Day One: In a very large glass jar or bowl combine 1 pint of the starter with 1 can of the sliced peaches and their juice. Add 2-1/2 cups of sugar and stir 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. Do not refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.

Day 10: Add 1 can of chunk pineapple and its juice. Stir in 1/2 cup of sugar. Stir everyday for 10 days. The color should change and the mixture should foam when stirred.

Day 20: Add 2 jars of the drained maraschino cherries. Add 2-1/2 cups (600 ml) of sugar and stir every day for the final 10 days.

Day 30: Drain fruit and reserve it and the liquid. Pour the liquid into 3 glasses 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 (175 C.). Grease and flour two 9x13 inch baking pans. In a very large bowl, combine cake mix, pudding mix, oil and eggs. Stir in the drained reserved fruit from the starter. Stir in the raisins, nuts and coconut. Stir until all ingredients are well combined. The batter will be stiff. Pour batter into the prepared cake pans. Bake cakes at 325 degrees (175 C.) for 55 to 65 minutes.

Variation: Instead of using 13 x 9 inch pans, use loaf pans for traditional looking fruit cakes. Adjusting the baking time may be required.

This is perfect. Thank you, Peanut Patty, for your prompt reply. My mom did not use coconut so your first reply is the recipe I was looking for. Thanks again.