Friendship Cake and Starter
- Ready In:
- 720hrs 50mins
- Ingredients:
- 13
- Yields:
-
4 cakes
ingredients
-
YEAST STARTER
- 1 cup sliced peach, drained and cut up
- 1 (8 ounce) can pineapple chunks
- 3 maraschino cherries
- 1 1⁄2 cups sugar
- 2 1⁄4 teaspoons dry active yeast, plus
- 1 1⁄8 teaspoons dry active yeast
-
FRUIT STARTER (use 1 1/2 cups yeast starter plus)
- 2 1⁄2 cups sugar
- 1 (29 ounce) can peaches
-
CAKE(use 1 1/2 cups fruit starter plus)
- 1 cup nuts, chopped
- 1 (18 ounce) yellow cake mix (not the pudding kind)
- 1 (3 1/2 ounce) package instant vanilla or (3 1/2 ounce) package instant lemon pudding mix
- 4 eggs
- 2⁄3 cup oil
directions
-
YEAST STARTER:
- Combine peaches, pineapple, cherries, sugar and yeast. Stir with wooden spoon 3 to 4 times the first day. Then stir daily for 2 weeks. Store in glass jar on counter with lid just barely set on.
-
FRUIT STARTER:
- Mix yeast starter, sugar, peaches and place on the counter in a gallon jar with lid. Let stand, do not refrigerate. Set aside for 10 days, stirring daily.
- On tenth day, add: 1 (30 oz.) can chunk pineapple and juice.
- Let stand 10 more days, stirring daily.
- On the 20th day, add: 1 (29 oz.) fruit cocktail and juice 1 (10 oz.) maraschino cherries and juice. Let stand 10 more days, stirring daily.
- On the 30th day, drain juice off and give 1 1/2 cups juice to 6 friends along with the recipe.
- There will be enough drained fruit for 4 (9x13 inch) cakes.
-
CAKE:
- Mix cake mix, pudding mix, eggs and oil. Add nuts and fruit. Spread evenly in greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes.
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RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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