AMISH FRIENDSHIP FRUIT STARTER
3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast
For later addition
1/2 cup canned sliced peaches with syrup
1/2 cup canned pineapple chunks with syrup
To Replenish Starter
DAY 1
1 1/2 cups starter juice
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches with syrup
DAY 10
2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)
can pineapple chunks and 1 (16 ounce) can fruit cocktail
DAY 20
2 1/2 cups granulated sugar
2 (4 ounce) jars maraschino cherries, drained and halved
In a 1-gallon glass jar with wide mouth and lid, combine the peaches,
pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well
mixed with syrup). Stir two times the first day. Stir once a day afterwards.
Do not refrigerate this mixture. Keep loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup
pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit and
use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter
juice and leave in glass gallon jar. Count this as Day One, and begin the
process for renewing starter and making cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you
by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with
syrup. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice.
Stir daily. Keep loosely covered. Do not refrigerate.
DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino
cherries. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use
drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter
juice to friends, and start a new batch of fruit (repeat aforementioned
process).
NOTE: At the end of 30 days, you will have enough excess starter juice to
give to about four friends. Be sure to keep enough juice (1 1/2 cups) for
your own starter. At the end of 30 days, there will be enough fruit to use 1
3/4 cups fruit in each cake, which makes the cake better and doesn't waste
the fruit.
The cakes can be frozen. It is not necessary to bake all three cakes the
same day, but stir the remaining fruit mixture every day until it is used
(this fruit mixture can be refrigerated until used). The drained fruit can be
frozen until you are ready to bake the cakes.
AMISH FRIENDSHIP FRUIT CAKE
1 (18.25 ounce) box yellow cake mix with
pudding in the mix
1/3 cup vegetable oil
4 eggs
1 3/4 cup Amish Friendship Fruit Starter
1 cup chopped pecans
Confectioners' sugar (if desired)
Cream cheese frosting (if desired)
Line the bottom of a springform angel food cake pan with wax paper; grease
well, then flour.
In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat
in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts.
Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40
minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more,
or until cake tests done.
Shake pan to loosen cake from sides and let sit 10 minutes.
Lift the center of the pan out and turn cake onto cake plate. Turn cake
right-side up before serving. Sprinkle with confectioners' sugar if desired,
or top with cream cheese frosting. This cake tastes better when cold
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