Fermented Fruit Cake Wrap Recipes

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THIRTY DAY FRIENDSHIP CAKE



Thirty Day Friendship Cake image

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

2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 ½ cups white sugar
1 (15 ounce) can pineapple chunks with juice
½ cup white sugar
2 (10 ounce) jars maraschino cherries
2 ½ cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 ⅓ cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut

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

FERMENTED FRUIT CAKE WRAP



Fermented Fruit Cake Wrap image

My mother-in-law taught me to wrap Christmas fruitcake in cheesecloth soaked in grapefruit juice. She would make one for her 7 children and 13 grandchildren every year. After trying different things back in the day, even trying a coffee wrap, which didn't work very well, she settled on grapefruit juice. This is great for a non-alcoholic family fruit cake! Some mild fermentation will already exist in the cake from the fruit.

Provided by Lauraellen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time P10DT7h7m

Yield 10

Number Of Ingredients 3

1 cup grapefruit juice, or to taste
1 (1 pound) baked and cooled fruitcake
1 cheesecloth

Steps:

  • Pour grapefruit juice into a large bowl and add cheesecloth; allow to soak. Wrap the cake in the grapefruit-soaked cheesecloth; wrap again in 2 layers of aluminum foil. Store in a cool place for up to 2 or 3 months.

Nutrition Facts : Calories 156.6 calories, Carbohydrate 30.2 g, Cholesterol 2.3 mg, Fat 4.2 g, Fiber 1.7 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 122.7 mg, Sugar 13.5 g

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  • Don't drain fruit. Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or possibly crockery jar with a loose fitting lid, stir to mix. Stir daily for 10 days.
  • On the 10th day, add in pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add in cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit, reserve juice for the next batch.
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