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Name: Friendship Cake and Starter
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 c Cubed Pineapple; 2 tb Brandy; 1 lg Gallon Jar; 1 c Maraschino Cherries; 2 tb Brandy; 1 c Sugar; 1 c Pecans chopped; 1 sm Box Instant Pudding; 3/8 c Cooking oil; 4 Eggs; 1 Portion Fruit; 1 c Sugar; 2 tb Brandy; 1 c Sliced Canned Peaches; 1 c Sugar; 1 Box Cake Mix

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INGREDIENTS

1 c Cubed Pineapple
2 tb Brandy
1 lg Gallon Jar
1 c Maraschino Cherries
2 tb Brandy
1 c Sugar
CAKE
1 c Pecans ; chopped
1 sm Box Instant Pudding
3/8 c Cooking oil
4 Eggs
1 Portion Fruit
STARTER
1 c Sugar
2 tb Brandy
1 c Sliced Canned Peaches
1 c Sugar
1 Box Cake Mix

Servings

INSTRUCTIONS

In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily. During the forth week add the canned peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for two cakes. DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and add with juice. Stir every day for 10 days. On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action. For each cake you will need: To each cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in fruit and nuts, batter will be thick. Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts. SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald American 8/2/92 SHARED BY: Jim Bodle 8/92

NOTES

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Friendship Cake and Starter

1 c Cubed Pineapple
2 tb Brandy
1 lg Gallon Jar
1 c Maraschino Cherries
2 tb Brandy
1 c Sugar
 CAKE
1 c Pecans chopped
1 sm Box Instant Pudding
3/8 c Cooking oil
4 Eggs
1 Portion Fruit
 STARTER
1 c Sugar
2 tb Brandy
1 c Sliced Canned Peaches
1 c Sugar
1 Box Cake Mix

In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons  of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the  end of two weeks, add the maraschino cherries, 1 cup of sugar and 2  tablespoons of brandy. Let the mixture sit for two more weeks, stirring  daily. During the forth week add the canned peaches, 1 cup of sugar, 2  tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate  the liquid from the fruit. The liquid is your starter and you can use the  fruit on ice cream or cake. Now you are ready to prepare the fruit for two  cakes.    DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the  starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix  well and cover jar with a paper towel. Do not refrigerate or screw lid on  jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can  (16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar  and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.)  maraschino cherries and add with juice. Stir every day for 10 days.    On baking day, drain the fruit and divide it into two equal parts. Save the  juice and use it as starter for friends. You will have enough for five  starters (approximately 2 cups each). DO NOT refrigerate the liquid because  it will stop the fermenting action. For each cake you will need: To each  cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in  fruit and nuts, batter will be thick. Pour mixture into a greased tube pan,  then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while  hot. When cooled, the cake freezes well. The choices of flavored cake mixes  and pudding mixes is yours and coconut may be substituted for nuts.    SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse Herald  American 8/2/92 SHARED BY: Jim Bodle 8/92

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Nutrition

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Serving Size: 1 Serving (636g)
Recipe Makes: 6 Servings

Calories: 1734
Calories from Fat: 393 (23%)

Amt Per Serving		% DV

	Total Fat 43.7g	58 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 22.6g
	Polyunsanturated Fat 10.2g
Cholesterol 705mg		217 %
Sodium 236.2mg		8 %
Potassium 325.2mg		9 %
Total Carbohydrate 321.4g		95 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 318.5g
Protein 22.7g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1734

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