joy posted 01-15-99
Friendship Cake & Starter
Starter
3/4 cup sliced peaches in syrup
3/4 cup pineapple with syrup
l jar (4oz) maraschino cherries drained and halved
l-l/2 cups sugar
l tablespoon or l package active dry yeast
In a one gallon glass jar with a wide mouth and lid, combine all starter ingredients. Be sure sugar and yeast are well
mixed and dissolved. Stir two times the first day; stir once a day for the next l4 days. Keep loosely covered in a
warm place. DO NOT REFRIGERATE
After two weeks add:
l/2 cup drained peaches, cut into pieces
l/2 cup sliced pineapple with syrup
Let stand several days, stirring every day.
Cake
DO NOT REFRIGERATE THE STARTER OR THE FERMENTING FRUIT AT ANY TIME! YOU MUST STIR THE FRUIT DAILY!
FIRST DAY; Put the starter in a gallon glass container and add: 2-l/2 cups of sugar l-l6oz can of sliced peaches
with juice (cut slices into 4 pieces) Stir together, cover, and let stand at room temperature. Stir every day
TENTH DAY; Add:
2 cups of sugar
l-20oz can of pineapple chunks with juice. Cut each chunk in half.
20TH DAY Add:
2 cups of sugar
l-30oz can of fruit cocktail with juice
l l0oz jar of maraschino cherries, without juice.
30TH DAY Drain juice from fruit. Divide fruit into thirds to make 3 cakes. Divide the juice into l-l/2 cup portions.
There will be about 5 such portions. Place juice into tight containers and give to friends with copies of this recipe.
Starter should be used within 5 days. Do not refrigerate or freeze.
FOR EACH CAKE:
l yellow cake mix
l small box vanilla instant pudding
l/2 cup oil
4 eggs
l/3 of the fruit (approx. 2-2/3 cups)
l cup chopped nuts
Mix all together by hand. Bake in a greased and floured bundt pan at 350 degrees for 50
minutes, or till toothpick comes out clean.
Note: A portion of the cake given with the starter gives friends a sample of the goodies to come. The completed
cakes also freeze well.