I love the look of the cake… it rises very nicely & that creates a crack on top, which I love. The outside crust has a lovely color & the colorful fruits make the sliced cake look very pretty. Having said that, I’m not a big fan of dried & candied fruit, so I’m not really excited about how the cake tastes. I took a little slice & thought that there was just too much fruit & that made the cake way too sweet


the cake is good as it has a good amount of fruit & is not too sweet. I suppose that’s all that matters…. he likes it!
Fruit Cake made its debut during the festive holidays. There are some types of fruit cake either cooked or baked and the dry fruit used varies in quantity, some soaked in brandy/orange juice or without soaking – the fruit is coated with flour before joining to the butter mix.

I always like Fruit Cake that uses little dry fruit in the recipe. This Light Fruit Cake needs you to cover the dry fruit in orange juice or brandy overnight. The next day you can proceed to bake the cake.

It took longer than an hour to bake mine. In fact, the top of this Light Fruit Cake becoming too brown, cover with aluminum foil crimped around the edges of your baking pan.

INGREDIENTS:

Friendship Fruit Cake Starter
1 20-oz. can pineapple chunks, drained
1 16-oz. can apricots, drained
1 16-oz. jar sliced peaches, drained and cut into chunks
1 10-oz. jar maraschino cherries, drained
1 1/4 cups brandy
1 1/4 cups sugar

Friendship Fruit Cakes
1-pint Friendship Fruit Cake Starter
1 16-oz. jar sliced peaches, with liquid – do not drain
1 20-oz. jar pineapple tidbits, with liquid – do not drain
2 10-oz. jars maraschino cherries, drained and halved
6 cups sugar, divided
8 eggs, beaten
1 1/3 cups vegetable oil
2 boxes yellow cake mix
2 small boxes of instant vanilla pudding
2 cups chopped pecans or walnuts
2 cups sweetened flaked coconut (optional)
2 cups raisins (optional)

INSTRUCTIONS:

Friendship Fruit Cake Starter

Combine all ingredients in a large glass jar and stir well. Cover with a LOOSE-FITTING LID and let stand at room temperature for three weeks. Stir mixture 2-3 times each
week. *You can either set the lid askew or cover with a kitchen towel or cheesecloth but don’t seal it with a tight lid or it may burst.

Drain fruit, reserving liquid (Starter). Serve the fruit over pound cake or ice cream or anything else
that suits your fancy. Spill reserved liquid into a pint-sized jar and give to a friend with the recipe
for the sweet Friendship Fruit Cake or use it yourself to make the cake and more starter.


Friendship Fruit Cakes

Day One: Pour Starter into a large glass jar. Cut peaches into chunks then add peaches and
liquid from the can into the jar. Add 2 cups sugar and stir well. Cover jar with a clean kitchen towel or
sheets towels and secure with a rubber band (do not use a lid as the dough needs air to
ferment). Mix once each day for 10 days.

Day Ten: Add pineapple tidbits, with liquid to the jar. Join 2 cups sugar, stir well and cover. mix
once each day for 10 more days.

Day Twenty: Add drained and halved cherries to the can. Join 2 cups sugar, stir well, and close.
mix once each day for 10 more days.

Day Thirty – Time to Bake! Grease and flour 4 little (8-inch, 6-cup) or 2 regular (10-inch, 12-
cup) bundt pans. Preheat oven to 300 degrees.

Drain fruit, reserving liquid to be given away as Starter (should yield 3-4 pints of liquid).

Combine eggs and oil in a large bowl and mix well. Join cake mixes and pudding mixes and stir
till combined (small lumps are OK). Stir in fruit, nuts, coconut, and raisins.

Divide batter evenly into pans. Bake at 325 degrees till a toothpick inserted in the middle
comes out clean (40-50 minutes for short, 60-90 minutes for large). Transfer cakes from oven
and cool in pots. Invert cakes onto serving plates. save cakes in an air-tight container or cover
with plastic wrap. Freeze for up to three months.

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