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!
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.
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 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
FRIENDSHIP FRUITCAKE
This is the recipe for the Fruitcake you make from the Friendship Fruitcake Starter (Recipe #40993). It was a request, and I've not made it myself.
Provided by ciao4293
Categories Quick Breads
Time 50m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Line the bottom of a springform angel food cake pan with waxed 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 pre-heated 350- degree oven 40 minutes, then reduce heat to 300 degrees 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.
- Remove waxed paper.
- 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.
FRIENDSHIP FRUIT STARTER
This is really two recipes in one - 6 cups of brandied fruit, and 2 cups of starter for the Thirty Day Friendship Cake.
Provided by HBIC
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time P21D
Yield 24
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 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 116.9 calories, Carbohydrate 20.8 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 16.6 g
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