Brandied Fruitcake..or Friendship Cake

I thought this sounded good..so 3 weeks ago I started some. Today I made a cake...and I will tell you IT IS WONDERFUL!!! Hubby loved it too! The recipe is as follows:

Brandied Fruit Starter

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 cups sugar
1 1/4 cups of brandy, plain or peach or apricot

1. Brandied fruit starter should last indefinitely if handled properly. Use clean equipment and keep it covered.
2. Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature for 3 weeks, stirring fruit twice a week.
3. serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times.
4. To replenish starter, add 1 cup sugar and one of the fruits, every 1 to 3 weeks, alternating fruits each time;stir gently. Cover and let stand at room temperature 3 days before using again. Yield: 6 cups

Now, if you are wanting to give this starter as gifts, here is the mix.

Friendship Cake Mix
2 1/2 cups sugar
1 1/2 cups Brandied fruit starter
1 (32 oz.) can sliced peaches with juice

1. Combine in a gallon glass jar, and stir all together; stir several times the first day, thereafter stir once each day. Keep covered and at room temperature.

On the tenth day add:
1 (32oz) can pineapple chunks with juice
2 1/2 cups sugar

1. Stir once a day for ten days

On Twentieth day add:
1 (32 oz.) can fruit cocktail with juice
2 1/2 cups sugar
1 (10oz) jar maraschino cherries with juice

1. Stir once a day for 10 days.

On thirtieth day:

1.Drain liquid from fruit. Divide the juice into 1/1/2 cups each. Divide fruit into thirds. Place in jars with tight lids and give to a friend with a copy of the recipe as soon as possible. Makes 3 cakes.
2. Cakes can be frozen after they are baked. Juice or fruit cannot be frozen.

Friendship cake mix recipe

1 (18.25 oz.) pkg. yellow cake mix
2/3 cup oil
4 eggs
1 (3 oz) box instant vanilla pudding mix
1 cup chopped pecans
1/4 cup brandied fruit juice
2 cups brandied fruit coarsely chopped

1. Combine all ingredients together, mixing well. Bake in a greased and floured Bundt pan at 350 degrees for 50-60 minutes or until wooden pick inserted in center comes out clean.
2. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.

Buttered brandy sauce

1/2 cup brandy
2 Tlbs. butter
2 Tlbs. brown sugar

1. Heat in pan until butter is melted and sugar disolved. Take a fork and prick cake all over, then spoon brandy sauce over cake.

The sauce was my own addition...and this cake is wonderful!!

Enjoy!!!

This message was edited Dec 8, 2005 7:38 PM