Categories: sweet breads- fruitcake

Ingredients

• starter:
• 1 (15oz.) can pineapple chunks, drained
• 1 (15oz.) can apricot halves, drained
• 1 (15oz.) can sliced peaches, drained
• 1 (10oz.) jar maraschino cherries, drained (about 15-20 cherries)
• 1 1/4 cups brandy
• 1 1/4 cups white sugar
• cake:
• 2 cups Friendship Fruit Starter
• 1 (15oz.) can sliced peaches with juice
• 2 1/2 cups white sugar
• 1 (15oz.) can pineapple chunks with juice
• 1/2 cup white sugar
• 2 (10oz.) jars maraschino cherries (about 30-40 cherries)
• 2 1/2 cups white sugar
• 2 (18.25oz.) pkg. yellow cake mix
• 2 (3.4oa.) pkg. instant vanilla pudding mix
• 1 1/3 cups vegetable oil
• 8 eggs
• 2 cups golden raisins
• 2 cups chopped walnuts (or pecans)
• 2 cups flaked coconut

Directions

1. To prepare starter:

2. In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. 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- This liquid is your starter for the following fruitcake.
3. If you are lucky enough to have a friend who saves some starter for you, you can skip the about, and start with day one.

4. Day One: In a large glass jar, or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chipped into 4 pieces). Add 2 1/2 cups of the white sugar and stir one everyday for 10 days. When not stirring mixture, keep it covered with paper towel, foil or loose lid. Let sit at room temperature. Don’t refrigerate or cover it airtight. A pan of water to sit it in will keep out ants, if it is a problem.

5. Day 10: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.

6. Day twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once everyday for the final 10 days. The cherries will give the juice back its pinkish color.

7. Day thirty: Drain fruit and serve it and the liquid. The fruit will be used in the cake.Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and tow for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. ( up to one year) Do not use plastic or metal containers to store liquid !

8. Preheat oven to 325 degrees. Grease and flour two 9×13 inch baking pans.

9. it is best to mix the two cakes separately. Combine 1 bos cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat with second cake. Bake cakes at 325 degrees F for 55 to 65 minutes.

10. When cooled, sprinkle with powdered sugar, or make a glaze to pour over it, if desired.

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