Prep 504 hrs
Cook 0 mins
If you must start from scratch for the Thirty Day Friendship Cake, here is the recipe to make your first batch of starter. This is a fruit-based starter as opposed to the common flour-based starter in Amish Friendship Bread. I received my first starter for this cake in 1992. It makes a wonderful, moist cake (actually, 2 cakes per batch) to feed a crowd; and has a tropical flavor to it. I was extremely grateful to find this recipe at allrecipes.com. I have found the starter to be quite forgiving. Don't start this if you will be gone for a week or two but it will survive if left unattended for a weekend or a few days... just keep counting and resume stirring when you return. Note: Prep time includes aging time for starter
- 425.24 g can pineapple chunks, drained
- 425.24 g can apricot halves, drained
- 425.24 g can peach slices, drained
- 283.49 g jar maraschino cherries, drained
- 295.73 ml brandy
- 295.73 ml white sugar
- In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar.
- Stir gently with a wooden spoon.
- Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.
- Drain and reserve the liquid. This liquid is your starter for the "Thirty Day Friendship Cake".
I made this a couple of years ago. I used either Apricot or Peach Brandy. It makes a very good starter, & the strained fruit is very good in cake. i will probably make this again soon.