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Friendship Cake starter - is it still good?

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This is the recipe that you add pineapple, cherries, and peaches through the month then bake on day 31 (fermented fruit, essentially). I think you typically have a 2-3 day window of time to bake. I haven't had a chance to bake and it has been 5-6 days. Can I trust the fruit in the cakes? Should I try to re-feed the starter for the next batch or just throw it out and start over?

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I have no idea, but I'd love to see the recipe. I let my Amish Friendship Bread starter lapse a couple weeks ago and am going through withdrawal. LOL.


Here you go! This is absolutely scrumptious!!! Let me know if you have any questions.


If you haven't "inherited" the starter, take:


> 3/4 c. canned peaches in heavy syrup, use only 1/2 c. of the

> juice and cut peaches in sm. pieces

> 3/4 c. pineapple chunks, use 1/2 c. of the juice and cut

> pineapple in 2

> 6 Maraschino cherries, cut in half (no juice)

> 1 1/2 c. sugar

> 1 pkg. dry yeast or quick rise yeast


> Place above mixture in glass jar with loose cover in a

> fairly warm place. Stir several times the first day (using plastic or wooden utensil, not metal), then once a day for two weeks. At the end of the two weeks you will have the "starter" for the 30 day fruitcake. BEGIN

> WITH DAY 1, and continue for the 30 days as directed for 30






> Makes 3 Bundt pan cakes or 15 (1 pound loaves).


> With a "Starter" follow these directions. (A starter is

> fruit liquid (drained from previous cycle or initial startup phase described above) after 30 day processing period.)



> DAY 1:


> Pour one pint (2 cups or less) starter into a glass wide

> mouthed gallon jar. (Sun Tea jar works well.) Add one large

> can sliced peaches and juice. Cut each slice of peach into

> four pieces. Add 2 1/2 cups of sugar and stir every day for

> 10 days. Cover jar with a saucer and leave sitting out for

> ten days at room temperature. DO NOT COVER AIR-TIGHT. DO




> DAY 10:


> Add one 16 ounce can of chunk pineapple and juice. Cut

> chunks in half. Add 2 1/2 cups of sugar. Stir every day for

> ten days. Color will change and fruit will foam.



> DAY 20:


> Add two small jars of Maraschino cherries, cut in half; DO

> NOT ADD JUICE. Add 2 1/2 cups of sugar. Stir every day for

> the final ten days.



> DAY 31:


> You are ready to make your cakes. You need:


> 3 boxes Duncan Hines butter recipe cake mix (for three

> mixings)

> 3 boxes instant vanilla pudding mix

> 1 doz. eggs

> 1 (16 oz.) bottle Wesson oil (2/3 c. each for three

> mixings), (you may substitute)

> 1 (16 oz.) bottle Wesson oil (2/3 c. each for three mixings)

> (you may substitute)

> 3 c. raisins (white or dark)

> 3 c. walnuts

> 3 c. pecans

> 3 c. coconut

> (You may add red and green cherries, if you desire)


> Preheat oven to 300 degrees. Drain fruit in colander over

> large bowl for about 15 minutes or until fruit has stopped

> draining. This juice is your NEW STARTERS. Fruit cake must

> be started within three days after receiving new starters.


> 3 MIXINGS: Pour one box cake mix, 1 box pudding mix, 4 eggs,

> 2/3 cups oil and 1 1/2 cups of fruit into a bowl and stir

> with spoon (DO NOT USE A MIXER). Add 1 cup raisins, 1 cup

> chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and

> mix thoroughly with wooden spoon. Grease and flour either

> Bundt pan or your loaf pans (I prefer four 2 pound loaf

> pans for each mix.) Bake Bundt pan or tube pan for

> approximately 1 1/2 hours. Loaf pans take from 1 hour to 1

> hour 15 minutes-until nicely brown depending on your oven.

> CAKES CAN BE FROZEN. They are easier to cut in slices, if

> cut when frozen. Thaws quickly.



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