Fruited Friendship Cake Recipes

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FRUITED FRIENDSHIP CAKE



Fruited Friendship Cake image

I was given this recipe by a lady from Jordan. It is really an amazing cake. It takes awhile to get the fruit ready. The juice left after the fruit is ready is really like homemade alcohol. I'm told it is good to spoon over vanilla ice cream, but I never have. I save 1/3 to get the next batch of fruit going. The juice freezes well if you aren't ready to start more fruit right away. They fruit also freezes well, and so does the made cake.

Provided by Melanie B @MelBelle

Categories     Cakes

Number Of Ingredients 4

2 can(s) 16 oz pineapple with juice
5 cup(s) sugar
2 can(s) 16 oz peaches with juice
2 jar(s) 16 oz maraschino cherries, drained

Steps:

  • It Takes a Few Weeks To Get It To The Point Where You Can Make a Cake. DO NOT use a metal container or metal spoon.
  • Into a Glass Jar or Plastic Container That You Can Loosely Cover & Leave On The Counter: 1/3 of the juice saved from the last time or given to you by a friend along with 2 16 oz cans Pineapple With The Juice & 2 1/2 C Sugar. Gently stir. Let sit 10 days. If you don't have any starter juice, that's OK. Just start with the fruit and sugar.
  • Add 2 16oz Cans of Diced Peaches & The Juice & 2 1/2 C Sugar. Gently stir. Let sit 10 days.
  • Add 2 16 Oz Jars of Drained Maraschino Cherries. Gently stir. Let Sit 10 Days.
  • Drain The Liquid & Reserve. Use a Third of The Liquid The Next Time You Start The Fruit Process & Give a Third Each To Two Friends. Freezes well.
  • Divide the fruit into thirds. You will only need one third per cake. Freeze the other two thirds or give to friends with the starter juice.
  • Now you are ready to make the cake.
  • 1 boxed yellow cake mix 1 sm box instant vanilla pudding 4 eggs 2/3 c oil 1/3 of the fruit from above Mix together and pour into a greased & floured tube pan. Bake for 50 minutes at 350. You can also add 1 cup nuts, 1 cup raisins and/or 1 cup coconut. You may need to add about 1/4 cup of the reserved liquid if the batter is too stiff.

FRUIT STARTER AND FRIENDSHIP CAKE



Fruit Starter and Friendship Cake image

This wonderful recipe is one that an elderly neighbor shared with me back in the early 70's. She was always baking and sharing her baked goods. She was one of the sweetest neighbors ever! The 1st day I moved into the house next to her and her hubby, she cooked a wonderful meal for us. Our friendship began that day. She has...

Provided by Diane Atherton

Categories     Fruit Desserts

Number Of Ingredients 18

INGREDIENTS FOR BASIC FRUIT STARTER
3/4 c peaches, drained and cut into chucks
3/4 c pineapple chucks, drained
6 maraschino cherries
1 1/2 c sugar (more sugar will be used as starter developes)
1 1/4 pkg dry active yeast
INGREDIENTS TO START ANOTHER STARTER USING JUICE FROM ORIGINAL STARTER
2 1/2 c sugar (more sugar will be used as starter developes)
1 1/2 c starter
1 large can of peaches and juice
INGREDIENTS FOR FRIENDSHIP CAKE
1 box yellow cake mix, (for variety use lemon, pineapple or cherry)
1 small box instant vanilla pudding (for variety use lemon)
4 eggs
2/3 c oil
1 1/2 c fruit, drained (about 1/3 of the fruit from the starter) reserve juice for new starter
1 c pecans, in pieces (or walnuts)
1 c coconut, flaked, optional

Steps:

  • 1. PLEASE READ DIRECTIONS before starting. There will be additional ingredients (that are not listed in the ingredients above) as the starter progesses.
  • 2. DIRECTIONS FOR BASIC STARTER: Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperture, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
  • 3. DAY 10: add 2 1/2 cups sugar and 1 large can of chunk pineapple and juice; stir well, cover loosely, and then stir every day.
  • 4. DAY 20: add 2 1/2 cups sugar and 1 large can fruit cocktal and juice and 1 (10-ounce) jar maraschino cherries (without stems), drained well; stir well, cover loosely and then stir every day.
  • 5. DAY 30: drain liquid from fruit inot 1 1/2 cup portions of starter, there should be about 5 potions. Give juice away to friends (be sure to keep one portion for your self for your starter base) to be used as a starter base or store at room temperature. Use remaining fruit to make ckes; there should be enough fruit to make 3 cakes. Cake recipe is below.
  • 6. DIRECTIONS FOR STARTING A NEW STARTER WITH A STARTER: Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperture, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
  • 7. DAY 10: repeat step 2 DAY 20: repeat step 3 DAY 30: repeat step 4
  • 8. DIRECTIONS FOR FRIENDSHIP CAKE: Combine cake mix, pudding mix; add oil and 1 egg. Using electric mixer beat and then add eggs one at a time beating well after each addition. Remove beaters; fold in fruit, nutes and coconut.
  • 9. Pour batter into greased and floured tube or bundt pan. Bake in preheated over at 350 degrees for 55 to 60 minutes.
  • 10. Remove from oven and cool in pan for 10 to 15 minutes before inverting on to plate.
  • 11. NOTE: The fruit can also be used as a topping for ice cream.

FRIENDSHIP CAKE WITH BRANDIED FRUIT STARTER RECIPE - (4.1/5)



Friendship Cake with Brandied Fruit Starter Recipe - (4.1/5) image

Provided by á-42919

Number Of Ingredients 17

Brandied Fruit Starter for "30 Day Friendship Cake":
1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can fruit cocktail, drained
1 (10-ounce) jar maraschino cherries, drained
1 1/4 cup granulated sugar
1 1/4 cup brandy*
FRIENDSHIP CAKE MIX:
2 1/2 cups granulated sugar
1 1/2 cups brandied fruit Starter
1 (32-ounce) can sliced peaches with juice
1 (18.25-ounce) package yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package vanilla instant pudding mix
1 cup nuts, chopped
1/3 cup coarsely chopped brandied fruit

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.

FRIENDSHIP FRUITCAKE



Friendship Fruitcake image

This is the recipe for the Fruitcake you make from the Friendship Fruitcake Starter (Recipe #40993). It was a request, and I've not made it myself.

Provided by ciao4293

Categories     Quick Breads

Time 50m

Yield 20 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix with pudding (2 layer)
1/3 cup vegetable oil
4 eggs
1 3/4 cups fruit, from starter (Starter for Friendship Fruitcake)
1 cup chopped pecans
confectioners' sugar (optional)
cream cheese frosting (optional)

Steps:

  • Line the bottom of a springform angel food cake pan with waxed paper, grease well, then flour.
  • In large mixing bowl of electric mixer, combine dry cake mix and oil.
  • Beat in eggs, one at a time, beating well.
  • Add fruit; mix well.
  • Fold in nuts.
  • Pour batter into prepared pan.
  • Bake in a pre-heated 350- degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to 40 minutes more, or until cake tests done.
  • Shake pan to loosen cake from sides and let sit 10 minutes.
  • Lift the center of the pan out and turn cake onto cake plate.
  • Remove waxed paper.
  • Turn cake right-side up before serving.
  • Sprinkle with confectioners sugar if desired, or top with cream cheese frosting.
  • This cake tastes better when cold.

FRIENDSHIP FRUIT STARTER



Friendship Fruit Starter image

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

1 (15 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
1 (15 ounce) can sliced peaches, drained
1 (10 ounce) jar maraschino cherries, drained
1 ¼ cups brandy
1 ¼ cups white sugar

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

FRIENDSHIP FRUITCAKE AND STARTER WITH BRANDY



Friendship Fruitcake and Starter With Brandy image

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

1 1/2 cups apricot brandy
6 cups sugar
1 (28 ounce) can sliced peaches
1 (19 ounce) can crushed pineapple, undrained
2 (250 ml) jars maraschino cherries, drained and cut in half
2 cups chopped nuts
2 (18 ounce) packages Betty Crocker Super Moist cake mix (white, golden, vanilla or lemon)
8 eggs
3/4 cup oil

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 CAKE - 30 DAY CAKE



FRIENDSHIP CAKE - 30 Day Cake image

My Aunt & mother made this all the time, best cake ever!

Provided by Linda P

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 17

FRIENDSHIP CAKE STARTER
1 pkg dry yeast
1 (16 oz.) can fruit cocktail in syrup
1 (16 oz.) can peaches in syrup
2 1/2 c sugar
1 (20 oz.) can pineapple tidbits
2 1/2 c sugar
1 (8 oz.) jar maraschino cherries
2 1/2 c sugar
FRIENDSHIP CAKE:
1 (2 layer) pkg. white cake mix (no pudding in the cake mix)
1 small box vanilla instant pudding
2/3 c vegetable oil
4 egg whites
1 1/2 c fruit only...no juice make sure to drain all juice from fruit.
1 c chopped pecans
powdered sugar for dusting

Steps:

  • 1. FRIENDSHIP CAKE STARTER Combine one packet of dry yeast, fruit cocktail with juice, peaches with juice and 2 1/2 cups sugar in large jar. Stir with wooden spoon until sugar is dissolved, cover loosely ~ don't close the lid completely. It will explode. Let stand at room temperature. Stir once each day for 10 days. Add pineapple with juice and 2 1/2 cups sugar, mix well. Stir once each day for 10 days. Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir once each day for 10 days. Remove fruit and store in a covered plastic container in refrigerator. Store starter juice in covered plastic container in refrigerator. May store in refrigerator indefinitely. Fruit Yields enough for 3 cakes. To start the process again start with 1 1/2 cups of starter juice an add the fruit & surgar in the order given above. Give 1 1/2 cups of starter juice to 2 friends.
  • 2. For Cake mix all cake ingredients. Place in a oiled & floured bundt pan. Bake in a 350 degree F oven for one hour. When cooled, dust with powdered sugar or frost with cream cheese frosting.

STARTER FOR FRIENDSHIP FRUITCAKE



Starter for Friendship Fruitcake image

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

3/4 cup canned peach slices in heavy syrup
3/4 cup canned pineapple chunks in syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 (1/4 ounce) package active dry yeast

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.

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

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