It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Friendship Fruit Cake
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- #20247
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
2 comments
ingredients
Fruit Starter
1 can (20 ounce size) pineapple chunks, drained
1 can (16 ounce size) apricots, drained
1 can (16 ounce size) sliced peaches, drained
1 jar (10 ounce size) maraschino cherries, drained
1 1/4 cup brandy
1 1/4 cup sugar
Cake
1 pint friendship fruit starter
1 can (16 ounce size) sliced peaches, cut into 4 pieces
1 can (16 ounce size) pineapple chunks, each cut in half
2 jars (10 ounce size) maraschino cherries, drained and each cut in half
2 boxes (18.25 ounce size) golden butter cake mix
2 boxes instant vanilla pudding mix
5 1/2 cups sugar
1 1/3 cup vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped nuts
2 cups flaked coconut
directions
To make the fruit starter, combine all of the starter ingredients in a clean, large glass jar. Stir with a wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. After three weeks, you can begin making the cake.
Day One: In a very large glass jar or bowl combine 1 pint of the starter with 1 can of the sliced peaches and their juice. Add 2-1/2 cups of sugar and stir 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. Do not refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
Day 10: Add 1 can of chunk pineapple and its juice. Stir in 1/2 cup of sugar. Stir everyday for 10 days. The color should change and the mixture should foam when stirred.
Day 20: Add 2 jars of the drained maraschino cherries. Add 2-1/2 cups of sugar and stir every day for the final 10 days.
Day 30: Drain fruit and reserve it and the liquid. Pour the liquid into 3 glasses 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. Grease and flour two 9x13 inch baking pans. In a very large bowl, combine cake mix, pudding mix, oil and eggs. Stir in the drained reserved fruit from the starter. Stir in the raisins, nuts and coconut. Stir until all ingredients are well combined. The batter will be stiff. Pour batter into the prepared cake pans. Bake cakes at 325 degrees F for 55 to 65 minutes.
Variation: Instead of using 13 x 9 inch pans, use loaf pans for traditional looking fruit cakes. Adjusting the baking time may be required.
added by
yikes_edoc
nutrition data
558 calories, 21 grams fat, 91 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
November 12, 2013
I guess it would be ok for someone that likes usinf cake mix..I like doing from scratch
August 15, 2010
This is the absolute best recipe to make for the Christmas holidays. It does take a little of your time, but well worth the effort. I've had loaves in my deep freeze for over a year, and they still taste fresh. Give it a try and you'll keep it going!!!
What can I use as a substitute for the Brandy? Will Peach Schnapps work?
I have had this recipe for awhile but did not kow how to make the starter. Someone gave me a starter and then I stopped making it.So it was great to see this. My question is does the brandy and sugar get added to the drained liquid to make the starter? If so, the drained fruit for the fruit starter is not used in the recipe. Thank you. Donna
March 22, 2008
My mother used to keep this going when I was a young bride and so I always had this to make at anytime. It is SUPERB!!! Can't be beat, moist and wonderful. I add pecans too.