Stirring the Friendship Cake
Clara helps me stir this beast every year at this time. Then, close to Christmas, we'll make two delicious fruitcakes. I'll post the recipe too, but you need the starter to, well, start it. I have leftover starter and will end up with more starter, so if you live nearby and want some, let me know. It will be too late for Christmas this year, but not too late for New Years.
This is a delicious, moist golden cake with nuts, fruit, and coconut. It makes a delightful gift at anytime of the year, but is especially nice during the holiday season. This starter will keep in your freezer indefinitely, but only in your fridge for a couple of weeks. Don’t forget to start the process around the 21st of November, to have your cakes made in time for Christmas.
Pour 2 cups of starter into a glass gallon jar or large bowl (don’t use plastic). Add one 16 oz. can of sliced peaches. Stir in 2 cups of white sugar and cover with a plate or tray. Leave at room temperature and stir every day for 10 days. Don’t cover air tight or refrigerate.
Add one 16 oz can of chunk pineapple (cut into little pieces) and juice. Stir in 2.5 cups of white sugar. Leave at room temperature and stir every day for 10 days. The colour of the liquid will change and foam when you stir it.
Add two small jars of marachino cherries, cut in half (6 oz jars). Don’t add the juice. Add 2.5 cups of white sugar. Leave at room temperature and stir every day for 10 days. The cherries will return the liquid to its pink colour.
You are now ready to bake your cakes. There is enough fruit for two cakes and enough liquid for 3-4 ‘starters’ to give away or keep. It is better to make each cake individually, rather than one batch. Use all the fruit for both cakes.
1. Preheat oven to 300F. Grease and flour a bundt or tube pan.
2. Drain fruit into a bowl. Pour the liquid into glass containers for future starters.
3. To make one cake you will need:
Duncan Hines Butter Recipe Golden Cake Mix
Instant vanilla pudding mix (small)
2/3 cup oil
1.5 cup of drained fruit
1 cup each walnuts, pecans, raisins
1 cup coconut
4. In a large bowl, mix the above ingredients well. DO NOT USE AN ELECTRIC MIXER. Bake for 55-75 minutes, until a toothpick inserted comes out clean.
5. Cool completely, and turn out onto a cake tray or dish. Sift icing sugar over cake and put a votive candle in the middle.