Friendship Cake Fruit Starter & Care Instuctions by Uninvited Guest

[BakerAunt]

Friendship Cake Fruit Starter & Care Instructions
Submitted by uninvited-guest on May 02, 2011 at 2:12 am

This starter is used to make a "30 Day Friendship Cake" that is chock full of fruit. This fruit is also good just spooned over vanilla ice cream or pound cake with whipped cream!

Yield: 1 starter

1 (15 oz.) can pineapple chunks, drained
1 (15 oz.) can of apricot halves, drained
1 (15 oz.) can sliced peaches, drained
1 (10 oz.) jar maraschino cherries, drained
1 1/4 cup Rum or Brandy
1 1/4 cup white sugar
****************
=Day 1=
2 1/2 cup white sugar
1 (29 oz.) can of sliced or diced peaches, WITH juice
****************
=Day 10=
2 cups white sugar
1 (20 oz.) can crushed pineapple, WITH juice (or 15 oz. can of chunks)
***************
=Day 20=
2 cups white sugar
1 (17 oz.) can fruit cocktail, WITH juice
1 (14 oz.) jar maraschino cherries, WITH juice

Instructions
DO NOT REFRIGERATE STARTER - Keep loosely covered

In a large glass jar, combine drained pineapple chunks, drained apricot halves, drained sliced peaches, drained maraschino cherries, brandy or rum, and sugar. Stir with a large plastic or wooden spoon.

Cover loosely and let stand at room temperature for 3 weeks, stirring once a day.

Drain the fruit, reserving the liquid. The liquid is your starter.

You can use the fruit in a cake, but you do not have enough starter to share at this time.
Feed your starter (the liquid) as follows:

Begin feeding and caring for you starter within 5 days of receiving it.

=Day 1=
In a large glass jar or crock, stir 2 1/2 cups of sugar and a 29 oz can of peaches (with juice) into the starter.
Stir starter once a day.

=Day 10=
Stir in 2 cups sugar and a 20 oz can of crushed pineapple (or 15 oz can of chunks) with juice.
Stir once a day.
***************

=Day 20=
Stir in 2 cups sugar, a 17 oz. can of fruit cocktail with juice, and a 14 oz. jar of maraschino cherries with juice.
Stir once a day.
***************

=Day 30=
Drain juice from the fruit. Divide juice into 1 1/2 cup portions and place in separate containers. Give the containers to friends with a copy of these instructions and a copy of the cake recipe, or keep one starter for yourself and give the others away.

YOU ARE NOW READY TO MAKE YOUR CAKE.

comments

Submitted by meedee on Thu, 2011-05-05 18:35.
What can I use in place of rum or brandy?

Submitted by uninvited-guest on Fri, 2011-05-06 19:14.
Are you looking for a substitute because you don't like rum or brandy, or are you trying to eliminate the spirits?

Submitted by meedee on Sun, 2011-05-08 13:53.
I am trying to eliminate the spirts. What about orange juice?

Submitted by uninvited-guest on Wed, 2011-05-11 17:09.
I have not tried anything else, but I'll ask around and try to see if I can find out if anything else can be used.

*Update* Still can't find an answer as to what non-spirit can be used. I will continue to keep my ear to the ground.

Submitted by meedee on Wed, 2011-05-11 19:49.
Thank you for helping me.

Submitted by member-xwickslady1 on Tue, 2011-07-19 11:17.
What type of canned fruit should I be using - the type in light syrup, heavy syrup, or "natural" pack (I think that's just water??) Thanks.

Submitted by uninvited-guest on Tue, 2011-07-19 15:17.
I used juice packed, but I really don't think it matters. The way I see it, if it mattered, the recipe would specify. I think this recipe originally used home canned fruits and such, and everyone canned differently... some in water, some in syrups.

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• This topic was modified 8 years, 5 months ago by BakerAunt.

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