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INGREDIENTS

1 (14 oz can) for 1 cup canned peaches, drained and cut into pieces

1 (29oz) can sliced peaches, cut up, with juice

1 cup (8 oz can) pineapple tidbits, drained

1 (20 oz) can pineapple with juice. (May use crushed, chunks or tidbits) 

1 (10 oz jar) for 10 maraschino cherries, cut in half, drained

1-(10 oz jar) maraschino cherries, cut in half , drained

1 large (29oz) can fruit cocktail

7- 1/2 cups sugar 

1 pkg. active dry yeast

1 (18 oz) box yellow cake mix (for variety use lemon, pineapple or cherry)

1 (3.5 oz) small box instant vanilla pudding mix

4 eggs 

2/3 cup oil

1 1/2 cups drained fruit from starter

1 cup chopped nuts

1 cup coconut (optional)

FRIENDSHIP FRUIT CAKE STARTER
1 c canned peaches, drained and cut into pieces
1 c pineapple tidbits, drained
10 maraschino cherries, cut in half
2 c sugar
1 pkg. active dry yeast
glass jar, gallon-size

Combine all ingredients and place in a gallon glass jar; cover loosely. Using a wooden spoon, stir several times the first day. From then on, stir once a day with the wooden spoon. Do not refrigerate. At the end of 2 weeks, the starter will have fermented enough to make Friendship Fruit Sauce.

Notes: 
-Fruits packed in heavy syrup give the best results.
-The process takes 30 days to get the fruit ready to bake the cakes.

FRIENDSHIP FRUIT SAUCE

1st Day - To 2 cups of friendship fruit starter, add 2- 1/2 cups sugar and 1 (29oz) can sliced peaches, cut up, with juice. Stir until sugar dissolves. Then stir once a day for 10 days.

10th Day - Add 1 (20 oz) can pineapple with juice. (May use crushed, chunks or tidbits) and 2 cups of sugar. Continue to stir once daily for 10 days.

20th Day - Add 1 large can fruit cocktail, 1-10 oz jar maraschino cherries, cut in half and 1 cup sugar. Continue to stir once daily for 10 days.

30th Day - Your fruit is ready to bake 3 cakes. For each cake, measure amount of drained fruit, reserving juice, which is enough to pass on to 2 friends, and keep 1 starter for yourself for later use. The starter keeps indefinitely without refrigeration.

FRIENDSHIP FRUIT CAKE 
1 box yellow cake mix (for variety use lemon, pineapple or cherry)
1 small box instant vanilla pudding mix
4 eggs 
2/3 cup oil
1 1/2 cups drained fruit from starter
1 cup chopped nuts
1 cup coconut (optional)

Combine cake mix, vanilla pudding mix; add oil and 1 egg. Using electric mixer, beat, adding eggs one at a time and beating well after each addition. Remove beaters. Fold in fruit, nuts and coconut. Bake in a greased and floured tube and bundt pan at 350 F. for 55 to 60 minutes. Cool for 10-15 minutes and then remove from pan. You can bake in small pans and wrap in Christmas paper for delightful gifts from your kitchen.

Hi vjfb, There are several veriations of that cake, often called amish friendship/fruit cake. Go to www.allrecipes.com and you can get several recipe starters. I have never seen yeast used in the fruit cake starter but have seen it used in "friendship Bread". The ideal is that when it is ready to use, you divide it into 1/3's and give the extra juice (starter) to two other friends. You then make 3 cakes. I have made and frozen them, which works well. If you don't have anyone to give it to, either use it all or freeze it. That works well also. Granna2

Hi again, I forgot to add, I usually use the confetti white cake mix, it adds more color, but spice is good also.

Hmmm... couldn't find a direct fit in our database. But we wanted to post this was a fun recipe that has some of the same elements. Sincerely, Cate

Rum Pot

1 can (16 ounces) sliced peaches, drained
1 can (13 1/2 ounces) pineapple chunks, drained
2 cups sugar
1 cup rum
1 can (about 16 ounces) sliced pears, drained
1 can (about 17 ounces) apricot halves, drained
2 cups sugar
1 package (10 ounces) frozen raspberries, thawed
 
Place peaches and pineapple chunks in 2- to 3-quart sterilized glass or glazed pottery container.  Add 2 cups sugar and the rum.  (Fruit should be completely covered with rum; add more rum if necessary.)  Cover container loosely.  Let stand at room temperature 2 weeks, stirring several times to dissolve sugar.  (Stir carefully to avoid breaking up fruit.)
 
After 2 weeks, add pears, apricots and remaining 2 cups sugar.  (Fruit should always be completely covered; add rum if necessary.)  Let stand at room temperature 2 weeks longer, stirring several times to dissolve sugar. After 2 weeks, stir in raspberries.  Use as a topping for ice cream, cake or pudding.  The rum pot will keep for several weeks if stored in refrigerator.  For best flavor, serve at room temperature.  15 to 20 servings.

Hello vjfb.  The recipe that Antilope provided is the same one I have had for years and have made several times.  It is very good and I hope it maybe the one Momma-in-law had. 

Hey CateC-I am going to try the one you posted.  It sounds interesting.  I happen to have some rum on hand so will purchase the ingredients I don't have and give it a go in the next few days.  Will let you know the outcome.  THANKS!

ldbayou:

Hey CateC-I am going to try the one you posted.  It sounds interesting.  I happen to have some rum on hand so will purchase the ingredients I don't have and give it a go in the next few days.  Will let you know the outcome.  THANKS!

Can't wait to hear about it! Sincerely, Cate

Good morning vjfb,

Here is the Site I go into to get the Amish Friendship Cake that I make. 

This recipe has an initial Starter for 30 days then you start the second starter for another 30 days.  It also uses Brandy, which I add more each time.  GETS BETTER!!!.

I wait until I have enough for 4 cakes then start over with my fruit again.

 HTTP://ARMCHAIR.COM/RECIPE/BAKE003.HTML

Hope you enjoy

Have a great day

Leila

Hi vjfb, Have you tried any of these recipes?  I finally realised what you want. The basic starter recipe is: 1 c. flour,1 c. sugar, 1/2 package of yeast, after blending dry ingredents add 1 c. milk. This needs to sit for 3-5 days and be stired everyday, with a wooden spoon or plastic, not metal. You want to put it in a glass container at least twice it's size and cover it with a cloth, not a lid. I put a cloth over mine and then use a rubber band to hold it on. I will have to find the cake recipe it's self, I do believe it is at www.allrecipes.com  Also, each time you use fro it you replinsh the same amount. If you don't give the starter away, you can keep it oin the frige or freeze it. Lots of luck, Granna2 P.S. If you want bread starter, just don't add the sugar.