Friendship Fruit Cake

Let's start with the Starter...

1)  1 (15 oz or 444 ml) can pineapple chunks, drained

2)  1 (15 oz or 444 ml) can apricot halves, drained

3)  1 (15 oz or 444 ml) can sliced peaches, drained

4)  1 (10 oz or 300 ml) jar maraschino cherries, drained

5)  1 1/4 cups brandy

6)  1 1/4 cups white sugar

Mix all in a large glass jar.  Stir gently with wooden spoon.

Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.

Drain and reserve the liquid - The liquid is your starter for the Friendship Fruit Cake.

🍨 Out of this recipe you get 2 cups of starter for the Friendship Fruit Cake and 6 c of brandied fruit you can serve on ice cream!

Now for the Cake...

1)  2 c Friendship Fruit Cake Starter (recipe above)

2)  1 (15 oz or 444 ml) can sliced peaches + juice, each slice cut into 4 pieces

3)  2 1/2 c white sugar

4)  1 (15 oz or 444 ml ) can pineapple chunks + juice, each chunk 1/2'd

5)  1/2 c white sugar

6)  2 (10 oz or 300 ml) jars maraschino cherries, each 1/2'd

7)  2 1/2 c white sugar

8)  2 pkg yellow cake mix

9)  2 small pkg instant vanilla pudding mix

10)  1 1/3 c vegetable oil

11)  8 eggs

12)  2 c golden raisins

13)  2 c chopped walnuts

14)  2 c flaked coconut

Day 1: 

In a large glass jar or bowl mix 1)  and  2) 

Add  3)   and stir once every day for 10 days.

Keep bowl covered loosely, not airtight at room temp.

Day 10: 

Add  4)   &   5)  Stir daily for 10 days. You will notice a color change and foaming when stirred.

Day 20:

Add  6)  &  7)   Stir daily for 10 days.

Day 30: 

Drain liquid from fruit and reserve both. You will be using the fruit to make the cake.

Pour the 6 c liquid into 3 glass pint-sized jars. Keep one for making the cakes, and either give two to friends or freeze it to use later. Let your friends know that the starter must be used or frozen within 3 days after receiving the starter.

Warning!  Don't use any plastic or metal containers or utensils to store or stir the starter.

Oven 325

Grease and flour two bundt pans.

Work with 2 bowls.

Divide  8)  to  11)  in 1/2 and put in each bowl.

Add 1/2 of the drained reserved fruit from the starter to each bowl.

Add 1/2 of each  12)  to  14)  to each bowl

Mix till combined. Pour each bowl of batter into the prepared cake pan.

Bake 55 to 65 min.

I love this recipe and prefer it to the traditional fruit cake.  Makes 2 bundt cakes.  Enough to serve to guests around the holidays and give some away as gifts.