Friendship Fruit Starter
"If you must start from scratch for the Thirty Day Friendship Cake, here is the recipe to make your first batch of starter. This is a fruit-based starter as opposed to the common flour-based starter in Amish Friendship Bread. I received my first starter for this cake in 1992. It makes a wonderful, moist cake (actually, 2 cakes per batch) to feed a crowd; and has a tropical flavor to it. I was extremely grateful to find this recipe at allrecipes.com. I have found the starter to be quite forgiving. Don't start this if you will be gone for a week or two but it will survive if left unattended for a weekend or a few days... just keep counting and resume stirring when you return.
Note: Prep time includes aging time for starter"
- Ready In:
- 504hrs
- Ingredients:
- 6
- Yields:
-
2 cups starter and 6 c. brandied fruit
ingredients
- 1 (15 ounce) can pineapple chunks, drained
- 1 (15 ounce) can apricot halves, drained
- 1 (15 ounce) can peach slices, drained
- 1 (10 ounce) jar maraschino cherries, drained
- 1 1⁄4 cups brandy
- 1 1⁄4 cups white sugar
directions
- In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar.
- Stir gently with a wooden spoon.
- Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.
- Drain and reserve the liquid. This liquid is your starter for the "Thirty Day Friendship Cake".
Questions & Replies
-
I have been looking for this type of friendship starter for a while. My mom had received some when I was pretty young yet. I am glad to find this recipe. How do you keep it going? Are there other recipes it can be used in?
Reviews
-
I made this a couple of years ago. I used either Apricot or Peach Brandy. It makes a very good starter, & the strained fruit is very good in cake. i will probably make this again soon.
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
