FRIENDSHIP CAKE WITH BRANDIED FRUIT STARTER RECIPE - (4.1/5)
Provided by á-42919
Number Of Ingredients 17
Steps:
- Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered. Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times. To replenish starter: Add 1 cup sugar and one of the fruits (pineapple chunks, peaches, apricot halves or maraschino cherries) every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again. When you have 6 cups you can divide the fruit and start a second glass container or give 3 cups away or make the Friendship Cake. *Apricot or peach brandy may be substituted, if desired. FRIENDSHIP CAKE MIX: Combine in a gallon glass jar 2 1/2 cups sugar, 1 1/2 cups brandied fruit Starter and 1 (32-ounce) can sliced peaches with juice; stir all together; stir several times the first day and thereafter, stir once each day. Keep covered and at room temperature. On Tenth Day add: 1 (32-ounce) can chunk pineapple with juice 2 1/2 cups granulated sugar Stir once a day for 10 days. On Twentieth Day add: 1 (32-ounce) can fruit cocktail with juice 2 1/2 cups granulated sugar 1 (10-ounce) jar maraschino cherries with juice, diced Stir once a day for 10 days. On Thirtieth day: Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes. Cakes can be frozen after they are baked. Juice or fruit cannot be frozen. Friendship Cake Mix Recipe: Combine all ingredients together, mixing well. Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.
FRIENDSHIP BRANDY FRUIT STARTER
This version of fruit starter uses brandy, not yeast, just to get things started. This delightful concoction is used in cake mixes and served over ice cream or pound cake. It gets its name because you share it with friends so it makes a great gift in a pretty jar. You will need a place to keep a large jar at room temperature. It takes a couple of minutes daily for "care and feeding", but the smell alone is worth it! Possible substitutions or additions: fruit cocktail, apricots, mandarin oranges or pears. Finally found this version on www.CooksRecipes.com since my grown daughter, Kat is allergic to yeast. NOTE: Since this is fermented, this fruit is not for kids unless used in baking.
Provided by Kats Mom
Categories Quick Breads
Time 5m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- TO START: Combine all ingredients in a clean, large glass jar.
- Stir gently with wooden spoon.
- Cover and let stand at room temperature for three weeks, stirring at least twice a week.
- Fruit is fermented when it is translucent.
- CARE AND FEEDING: Stir mixture daily.
- Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
- Cover and let stand at room temperature at least three days before using.
- Do not add fruit more often than once every two weeks.
- Do not delay adding fruit for more than one or two days past schedule.
- IMPORTANT: To keep the starter going, retain at least three cups at all times.
- SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
- Do this just before you would do a normal feeding.
- Feed each portion.
- Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
- Search on "friendship fruit" to find recipes that use this.
- There is also a Friendship Sourdough Starter (Recipe #647936) - yum!
BRANDED FRUIT STARTER
The starter is a yeasty, fruit mixture that adds flavor and moisture to a fruit-filled 'friendship cake.' The starter is allowed to ferment and 'grow' much like a sourdough starter. When working with the starter mixture, keep it at room temperature and covered, but not airtight. If you get tired of it, freeze it, then use later. You may substitute 2 cups of dried apples for the apricot halves. Cooking time does not include time to ferment the fruit. This recipe is from an old newspaper clipping. It is used to prepare Recipe #276412
Provided by MrsJ492
Categories Fruit
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a clean, nonmetal bowl.
- Stir gently.
- Cover mixture and let it stand at room temperature for 3 weeks.
- Stir mixture two times per week.
- Serve fruit over ice cream or pound cake.
- Reserve at least 1 cup of starter mixture at all times.
- To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
- Stir gently after adding fruit and sugar.
- Cover and let mixture stand at room temperature 3 days before using.
Nutrition Facts : Calories 235.5, Fat 0.1, Sodium 3.2, Carbohydrate 43.2, Fiber 1.7, Sugar 41.3, Protein 0.4
FRIENDSHIP FRUIT STARTER & CAKE
Make and share this Friendship Fruit Starter & Cake recipe from Food.com.
Provided by Tonkcats
Categories Quick Breads
Time P1m4DT1h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- (Do not refrigerate). Keep on counter top in gallon jar.
- Stir several times daily.
- This will make enough fruit for 3 cakes.
- Cover jar with a cloth, not a lid.
- Combine 1 cup sugar, peach juice and pineapple juice, stir everyday for 2 weeks.
- Next combine 1 1/2 cups starter, 2 1/2 cups sugar and cut up peaches with juice, stir for 10 days.
- Then add 2 1/2 cups sugar and pineapple with juice, stir for 10 more days.
- Then add 2 1/2 cups sugar, fruit cocktail with juice and chopped up cherries, stir for 10 more days.
- Then drain fruit juice from fruit and give to friends for a starter 1 1/2 cups to 4 or 5 friends.
- To make the cake: mix all cake ingredients together, pour into greased and floured bundt pan.
- Bake at 350°F for 50 to 55 minutes.
- This cake freezes well if you would like to freeze a couple for later.
- To make the icing: Beat all icing ingredients until fluffy.
- Double icing recipe for three cakes.
Nutrition Facts : Calories 689.1, Fat 19.4, SaturatedFat 4.5, Cholesterol 41.8, Sodium 326.5, Carbohydrate 129.4, Fiber 1.9, Sugar 117.4, Protein 4
STARTER FOR FRIENDSHIP FRUITCAKE
This is a recipe request. I have not made it, but it sounds good! Prep time includes the time the starter needs to grow! Use in Recipe #40994.
Provided by ciao4293
Categories Yeast Breads
Time P30D
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- In a 1-gallon glass jar with a wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup).
- Stir mixture two times the first day.
- Stir once a day afterward.
- 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 for several days, stirring daily, and 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 start the process for renewing the starter and making the 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 2-lb can of peaches with syrup.
- Stir daily.
- Keep loosely covered.
- Do not refrigerate.
- DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple chunks with juice.
- Stir daily.
- Keep loosely covered.
- Do not refrigerate.
- DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz 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 cakes (see recipe), give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).
- 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.
BRANDIED FRUIT STARTER
I have made this just before holiday time for 3 three years now. I always triple the recipe however because I give it away. I even like it plain but certainly over things like pound cake, ice cream or anything else you can dream up is a good thing. I put this in a 2 1/2 gallon size clear apothecary jar and keep it on my pantry shelf while it is marinating. Yes, if you know me, I put a piece of 'Press and Seal' over the top of the jar and then set jar lid over it. This type of jar is easy to stir fruit in.
Provided by Susan Cutler @suak
Categories Fruit Sides
Number Of Ingredients 5
Steps:
- Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.
FRIENDSHIP FRUITCAKE AND STARTER WITH BRANDY
Here's the recipe for the starter for a fruit-packed Friendship Cake. This is made with apricot brandy.
Provided by Lennie
Categories Quick Breads
Time P15DT1h
Yield 4 starters
Number Of Ingredients 9
Steps:
- Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature.
- Stir daily.
- Day 5: Add 2 cups sugar and pineapple.
- Stir daily.
- Day 10: Add 2 cups sugar and cherries.
- Stir daily.
- Day 15: Drain fruit mixture; divide fruit in half.
- Reserve half for later use.
- Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each).
- Give juice"starter" to friends for use within 1 to 2 days.
- TO MAKE CAKE: Heat oven to 350 F degrees.
- Grease three 9 x 5 x 3 inch loaf pans.
- Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside.
- Blend 1-1/2 packages cake mix, eggs and oil in another large bowl on low speed of mixer till moistened; beat 2 minutes at medium speed.
- Pour batter over fruit-nut mixture; mix thoroughly.
- Pour into pans and bake 60 minutes.
- Do not open door or prick or pat to test for doneness.
- Cool 10 minutes; remove from pans.
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
Provided by luvinlif2k
Categories Quick Breads
Time P21D
Yield 2 cups starter and 6 c. brandied fruit
Number Of Ingredients 6
Steps:
- 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".
Nutrition Facts : Calories 1392.5, Fat 0.6, SaturatedFat 0.1, Sodium 18, Carbohydrate 253.8, Fiber 9.7, Sugar 243, Protein 2.4
BRANDIED-FRUIT TARTLETS
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
- Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 329 g, Fat 18 g, Protein 4 g
BRANDIED FRUIT STARTER
BRANDIED FRUIT STARTER This is a third variation of a multiday mix. This one is a fruit and is used for these recipes which will soon be posted on various groups on JAP. Recipes related to Brandied Fruit Starter Brandied Fruit Cobbler Brandied Fruit Cake Brandied fruit Custard Brandied Fruit Salad Brandied Fruit...
Provided by Stormy Stewart
Categories Fruit Sides
Number Of Ingredients 2
Steps:
- 1. 1 (15 1/4 oz.) can pineapple chunks, drained 1 (16 oz.) can sliced peaches, drained 1 (17 oz.) can apricot halves, drained 1 (10 oz.) jar maraschino cherries, drained 1-1/4 c. sugar 1-1/4 c. brandy
- 2. Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times. Two is better
BRANDIED DRIED FRUIT
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Provided by Yewande Komolafe
Categories easy, project
Time P14DT15m
Yield About 5 cups
Number Of Ingredients 14
Steps:
- In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
- Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.
More about "branded fruit starter food"
CLASSIC BRANDIED FRUIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (68)Total Time 731 hrsCategory DessertCalories 307 per serving
FRIENDSHIP FRUIT STARTER AND CAKE | 12 TOMATOES
From 12tomatoes.com
FRIENDSHIP BRANDIED FRUIT STARTER AND CAKE RECIPES
From delishably.com
Estimated Reading Time 4 mins
BRANDIED FRUIT STARTER - RECIPE - COOKS.COM
From cooks.com
HOW TO MAKE BRANDIED FRUIT – PRESERVING FRUIT WITHOUT …
From thehomesteadinghippy.com
BRANDIED FRUIT STARTER - RECIPE - COOKS.COM
From cooks.com
VINTAGE FRUIT SAUCE - RED STAR® YEAST
From redstaryeast.com
BRANDIED FRUIT | YESTERDISH
From yesterdish.com
BRANDIED FRUIT STARTER RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BRANDIED FRUIT RECIPES - OLD FASHIONED RECIPES - JOHNNY'S KITCHEN
From johnnyskitchen.us
BRANDIED FRUIT STARTER WITH YEAST : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love