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Friendship Bread - 30 day fruit cake
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A cake that calls for fruit to be added throughout the month


Serves/Makes:3 cakes

  • 1 large can sliced peaches
  • 1 large can pineapple chunks
  • 1 large can fruit cocktail
  • 1 small jar maraschino cherries
  • 4 eggs, beaten slightly
  • 1 cup (225 ml) chopped nuts
  • 1 box yellow cake mix
  • 1 box instant vanilla pudding
  • 3/4 cup (175 ml) oil
  • 7-1/2 cups (1775 ml) sugar
  • 1-1/2 cups (350 ml) starter (or substitute)
  • Day 1:
  • Pour into gallon glass jar: 1-1/2 cups (350 ml) starter, 2-1/2 cups (600 ml) sugar, 1 can sliced peaches in syrup.
  • Store in cool place but do not refrigerate.
  • Allow to ferment.
  • Stir once a day for 10 days.
  • Day 10: Add 2-1/2 cups (600 ml) sugar and pineapple chunks in syrup.
  • Stir once a day for 10 days.
  • Day 20: Add 2-1/2 cups (600 ml) sugar, fruit cocktail in syrup and maraschino cherries.
  • Stir once a day for 10 days.
  • Day 30: Drain liquid from fruit.
  • Divide into 3 parts and store in glass jars.
  • This is the starter for your next batch.
  • Divide fruit into 3 parts, using 1 part for each cake.
  • Mix the cake mix, pudding, eggs, 2/3 cup (150 ml) oil, nuts and 1/3 of the fruit by hand.
  • Bake in greased tube pan at 350 degrees (175 C.) for 50 mins.
  • Starter substitute: 1 cup (225 ml) white Karo syrup, 3 tbs (45 ml). lemon juice and 1/4 cup (60 ml) fruit nectar or water.
I got this recipe out of a cookbook my grandmothers church made up back in the 80's. The cake turns out very moist and isn't like a traditional fruitcake.

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