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Friendship Fruit Cake
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Recipe Information
Description:
A 30 day fruit cake recipe

Source:
Angela Creighton

Serves/Makes:2 cakes

Ingredients
  • Fruit Starter:
  • 1 (20 ounce) can pineapple chunks, drained
  • 1 (16 ounce) can apricots, drained
  • 1 (16 ounce) can sliced peaches, drained
  • 1 (10 ounce) jar maraschino cherries, drained
  • 1-1/4 cups (300 ml) brandy
  • 1-1/4 cups (300 ml) sugar
  • Cake:
  • 1 pint friendship fruit starter
  • 1 (16 ounce) can sliced peaches, cut into 4 pieces
  • 1 (16 ounce) can pineapple chunks, each cut in half
  • 2 (10 ounce) jars maraschino cherries, drained and each cut in half
  • 2 (18.25 ounce) boxes golden butter cake mix
  • 2 (4 serving size) boxes vanilla instant pudding
  • 5-1/2 cups (1300 ml) sugar
  • 1-1/3 cups (325 ml) vegetable oil
  • 8 eggs
  • 2 cups (475 ml) golden raisins
  • 2 cups (475 ml) chopped nuts
  • 2 cups (475 ml) flaked coconut
Preparation
  • 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 (600 ml) 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 (16 ounce) can of chunk pineapple and it's juice.
  • Stir in 1/2 cup (125 ml) 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.
Comments
Variation: Instead of using 13 x 9 inch pans, use loaf pans for traditional looking fruit cakes. Adjusting the baking time may be required.

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