Amish Friendship Cake and Starter
 
the amish friendship cake initial starter recipe 
 
  day one through day 14
1 cup  cubed pineapple (drained)
1 cup  sugar
2 Tbsp  brandy
  combine in a glass gallon jar. let set it set for two weeks. cover loosely
  with aluminum foil with a wooden spoon inserted through the foil to stir
  dailydo not remove foil or spoon!
  be sure to stir daily.
  day 15
  add 1 cup maraschino cherries including the juice
1 cup  sugar
2 Tbsp  brandy.
 
let set two more weeks, stirring daily. 
on day 30 
strain the fruit from the juice using a plastic strainer. (do not use a 
metal strainer.) the resulting "juice" is the "starter" for your amish 
friendship cake. 
 
  amish friendship cake secondary starter
  first we prepare another starter from the starter above.
1-1/2 cup  starter (prepared above)
1 large  can sliced peaches (with juice)
2-1/2 cup  sugar
 
  put peaches & juice in a gallon jar. stir once a day for 10 days:
  on the 10th day, add
2--1/2 cup  sugar
1 large  can pineapple chunks & juice ( 1 lb - 4oz can).
  stir for ten days
  on the 20th day, add
2--1/2 cup  sugar
1 - 10 oz.  jar maraschino cherries & juice
1 large  can fruit cocktail & juice. ( 14-1/2 oz to 15 oz can)
  stir daily for ten days
  on the 30th day
  drain liquid from fruit. divide the juice into 5-6 jars each containing
1-1/2 cup  of juice. give to friends and keep one for yourself. you
  friends
can  now start with the starter you have given them and make the 30-day
  cake
  directly
  divide fruit in thirds. you can freeze 2/3 of the fruit to use later.
  note when putting fruit or juice in jars, leave jars on the counter & do
  not refrigerate!! do not put lid on tight, set it on top of jar - loosely!
  do not put juice in the refrigerator!
 
  finally - the amish friendship cake
  cake 1 yellow cake mix (without pudding in it)
2/3 cup  oil
4   eggs
1/3   of the fruit (prepared with the starter above)
1 cup  nuts - chopped
1 box  vanilla instant pudding.
 
mix all ingredients together and bake in a greased bundt pan at 350 
degrees 
for 50 minutes or until done. 
 
important note: do not use a metal strainer when straining the fruit. 
when adding fruit and juice to the jar, leave it on the counter & do not 
refrigerate!! do not put lid on tight , set it on top loosely! do not put 
juice in the refrigerator! 
 
-- 
(ID: 10837) Mirror: rec.food.recipes: Fri, Sep 19, 2003


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