Brandied Fruit Starter with Friendship Cake
Brandied Fruit Starter with Friendship Cake
Submitted by: Judy Clark
Location: Jacksonville, Florida
BRANDIED FRUIT STARTER:
1 (15 1/4 oz. )can unsweetened pineapple
chunks, drained
1 (16 oz.) can sliced peaches, drained
1 (16 oz.) can apricot halves, drained
1 (10 oz.) jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy
(apricot or peach brandy
can be substituted, if desired)
|
|
FRIENDSHIP CAKE:
1 cup butter or margarine, melted
1 3/4 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup brandied fruit juice
2 eggs
2 cups drained brandied fruit
1 cup chopped pecans
Powdered sugar, optional
|
BRANDIED FRUIT STARTER:
Combine all ingredients in clean, non-metal bowl; stir gently. Cover and let stand at room temperature
3 weeks, stirring fruit twice a week. Serve fuit over ice cream or pound cake, reserving at least 1 cups
starter at all times.
To replenish starter, add 2 cup sugar and one of the first 4 ingredients every 1 to 3 weeks, alternating
fruits each time; stir gently.Cover and let stand at room temperature 3 days before using. The starter
can also be used in the following cake recipe.
FRIENDSHIP CAKE:
Combine butter an sugar in lrge mixing bowl; beat well. Combine next 6 ingredients; add to butter mixture,
beating well. Add juice and eggs, beat well.Coarsely chop brandied fruit and stir into batter. Stir in
pecans. Pour batter into a greased floured 10-inch bundt pan. Bake at 350 degrees for 1 hour. Cool 10
minutes;remove from pan and cool completely on a wire rack. Sprinkle with powdered sugar.
|
|
|
|
|