BRANDED FRUIT STARTER
The starter is a yeasty, fruit mixture that adds flavor and moisture to a fruit-filled 'friendship cake.' The starter is allowed to ferment and 'grow' much like a sourdough starter. When working with the starter mixture, keep it at room temperature and covered, but not airtight. If you get tired of it, freeze it, then use later. You may substitute 2 cups of dried apples for the apricot halves. Cooking time does not include time to ferment the fruit. This recipe is from an old newspaper clipping. It is used to prepare Recipe #276412
Provided by MrsJ492
Categories Fruit
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a clean, nonmetal bowl.
- Stir gently.
- Cover mixture and let it stand at room temperature for 3 weeks.
- Stir mixture two times per week.
- Serve fruit over ice cream or pound cake.
- Reserve at least 1 cup of starter mixture at all times.
- To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
- Stir gently after adding fruit and sugar.
- Cover and let mixture stand at room temperature 3 days before using.
Nutrition Facts : Calories 235.5, Fat 0.1, Sodium 3.2, Carbohydrate 43.2, Fiber 1.7, Sugar 41.3, Protein 0.4
BRANDIED FRUIT RECIPE
Steps:
- Peel, pit and cut the fruit into slices or chunks. If you are doing cherries, just pit and leave whole. Raspberries, blackberries, and other similar berries can be left whole.
- Mix the sugar together in a bowl and add the fruit, tossing very gently so the fruit is covered in the sugar mix and set aside for an hour.
- Make sure your jars and lids are clean and sterilized.
- Place the fruit in the jar and pour over the brandy to cover the fruit. Gently turn the jar upside down to allow air pockets to escape and brandy to penetrate the fruit.
- Bring to a simmer, stirring constantly to allow sugar to dissolve.
- After a day open and check the jar as the fruit absorbs the brandy and it may not be covering the fruit, so you might need to top up with a little more brandy.
- Cap the jar again and leave the jars in a cool dark place to mature, giving them a gentle shake every couple of days to ensure even penetration of the brandy into all parts of the fruit.
- After one month (30 days, or 720 hours, if you are counting down in anticipation) the fruit will be ready to start using. At this stage transfer to the refrigerator and use within three months.
STARTER FOR FRIENDSHIP FRUITCAKE
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
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.
FRIENDSHIP FRUIT STARTER
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
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
THIRTY DAY FRIENDSHIP CAKE
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
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 FRUITCAKE AND STARTER WITH BRANDY
Here's the recipe for the starter for a fruit-packed Friendship Cake. This is made with apricot brandy.
Provided by Lennie
Categories Quick Breads
Time P15DT1h
Yield 4 starters
Number Of Ingredients 9
Steps:
- Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature.
- Stir daily.
- Day 5: Add 2 cups sugar and pineapple.
- Stir daily.
- Day 10: Add 2 cups sugar and cherries.
- Stir daily.
- Day 15: Drain fruit mixture; divide fruit in half.
- Reserve half for later use.
- Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each).
- Give juice"starter" to friends for use within 1 to 2 days.
- TO MAKE CAKE: Heat oven to 350 F degrees.
- Grease three 9 x 5 x 3 inch loaf pans.
- Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside.
- Blend 1-1/2 packages cake mix, eggs and oil in another large bowl on low speed of mixer till moistened; beat 2 minutes at medium speed.
- Pour batter over fruit-nut mixture; mix thoroughly.
- Pour into pans and bake 60 minutes.
- Do not open door or prick or pat to test for doneness.
- Cool 10 minutes; remove from pans.
FRIENDSHIP FRUIT STARTER
If you must start from scratch for the Thirty Day Friendship Cake, here is the recipe to make your first batch of starter. This is a fruit-based starter as opposed to the common flour-based starter in Amish Friendship Bread. I received my first starter for this cake in 1992. It makes a wonderful, moist cake (actually, 2 cakes per batch) to feed a crowd; and has a tropical flavor to it. I was extremely grateful to find this recipe at allrecipes.com. I have found the starter to be quite forgiving. Don't start this if you will be gone for a week or two but it will survive if left unattended for a weekend or a few days... just keep counting and resume stirring when you return. Note: Prep time includes aging time for starter
Provided by luvinlif2k
Categories Quick Breads
Time P21D
Yield 2 cups starter and 6 c. brandied fruit
Number Of Ingredients 6
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 a 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 1392.5, Fat 0.6, SaturatedFat 0.1, Sodium 18, Carbohydrate 253.8, Fiber 9.7, Sugar 243, Protein 2.4
FRIENDSHIP CAKE WITH BRANDIED FRUIT STARTER RECIPE - (4.1/5)
Provided by á-42919
Number Of Ingredients 17
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.
BRANDIED FRUIT STARTER
I have made this just before holiday time for 3 three years now. I always triple the recipe however because I give it away. I even like it plain but certainly over things like pound cake, ice cream or anything else you can dream up is a good thing. I put this in a 2 1/2 gallon size clear apothecary jar and keep it on my pantry shelf while it is marinating. Yes, if you know me, I put a piece of 'Press and Seal' over the top of the jar and then set jar lid over it. This type of jar is easy to stir fruit in.
Provided by Susan Cutler @suak
Categories Fruit Sides
Number Of Ingredients 5
Steps:
- Combine all ingredients in a clean, non-metal 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, reserving at least 1 cup starter at all times.
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