Recipe by MrsJ
The starter is a yeasty, fruit mixture that adds flavor and moisture to a fruit-filled 'friendship cake.' The starter is allowed to ferment and 'grow' much like a sourdough starter. When working with the starter mixture, keep it at room temperature and covered, but not airtight. If you get tired of it, freeze it, then use later. You may substitute 2 cups of dried apples for the apricot halves. Cooking time does not include time to ferment the fruit. This recipe is from an old newspaper clipping. It is used to prepare Friendship Cake
- 1 (15 1/4 ounce) can pineapple chunks, drained
- 1 (16 ounce) can peach slices, drained
- 1 (17 ounce) can apricot halves, drained
- 1 (10 ounce) jar maraschino cherries, drained
- 1 1⁄4 cups sugar
- 1 1⁄4 cups plain brandy or 1 1⁄4 cups apricot brandy or 1 1⁄4 cups peach brandy
Directions See How It's Made
- Combine all ingredients in a clean, nonmetal bowl.
- Stir gently.
- Cover mixture and let it stand at room temperature for 3 weeks.
- Stir mixture two times per week.
- Serve fruit over ice cream or pound cake.
- Reserve at least 1 cup of starter mixture at all times.
- To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
- Stir gently after adding fruit and sugar.
- Cover and let mixture stand at room temperature 3 days before using.