Skip to content

Friendship Cake…

April 5, 2017

Friendship Cake…

 

Fruit Starter for Friendship Cake:

3/4 cup peaches, drained and cut into chunks
3/4 cup pineapple chunks, drained
6 maraschino cherries
1 1/2 cup sugar
1 1/4 pkgs. dry active yeast

Combine ingredients in a glass jar or bowl, do not use a metal container. Keep at room temperature, uncovered or loosely cover with a dish towel or saucer, stir every day with a wooden or plastic spoon; do not use metal utensils. It will take about two weeks for fermentation to take place. P.S. Use this amount of fruit to make one cake.

Proceed as follows:
Day 1: combine in a one gallon jar, 1 1/2 cups starter, 2 1/2 cups sugar, 1 quart sliced peaches, cut up with juice. Leave lid ajar and keep at room temperature. Stir every day throughout the process.

Day 10: add 2 1/2 cups sugar and 1 large can chunk pineapple and juice; stir well.

Day 20: Add 2 1/2 cups sugar and 1 large can fruit cocktail and juice and 10 oz. jar maraschino cherries, drained; stir well.

Day 30: drain liquid from fruit into 1 1/2 cup portions of starter, there should be about five portions. Give juice away to friends to be used as starter base or store at room temperature. Use remaining fruit to make cakes, there should be enough fruit to make two to three cakes.

Friendship Cake:
1 (2 layer) pkg. cake mix, your favorite or see scratch recipe below
1 1/2 cup Friendship Cake Starter
2/3 cup oil
4 eggs
1 cup chopped pecans, optional

Combine cake mix, Friendship Cake Starter, oil and eggs in bowl, mix well. Stir in pecans. Pour into greased and floured Bundt pan. Bake at 325 degrees F. for 1 hour. Cool in pan few minutes. Invert onto serving plate. Can be baked in 2 loaf pans.

Friendship Scratch Chocolate Cake:

1 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks butter, 3/4 cup
1 cup sugar
2 eggs
3 oz. unsweetened chocolate, melted
1 cup Friendship Starter
3/4 cup milk
1 tsp. vanilla
Confectioners’ sugar

Preheat oven to 350 degrees F. Grease a 9″x13″ baking pan or use Bundt pan.

Sift flour, baking soda and salt into a bowl or onto a piece of wax paper. In larger mixer bowl, beat butter and sugar until light and fluffy. Add eggs and mix well. Slowly add chocolate, starter, milk and vanilla; mix well. Beat in dry ingredients and pour batter into prepared pan.

Bake 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on rack. Sprinkle with confectioners’ sugar just before serving. Or frost with favorite icing. 12 servings.

https://www.facebook.com/TheDeedolCollectionakaGrannysFavoritesCookbooks/photos/a.367075716746159.1073741831.145012965619103/1281572335296488/?type=3&theater

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

Advertisements

From → Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: