Friendship Fruit

By LadyRev-2

Recipe for the cake that uses this fruit is in my Cakes, Pies and Cookies Cookbook section.

Ingredients

• Basic starter:
• 1 cup Brandy
• 1 cup sugar
• 1 can canned peach chunks, well drained
• 1 dozen maraschino cherries, quartered.
• These are used the first week

Preparation

Step 1

Mix first four ingredients together. Keep out on counter. Stir daily

Second Week: Add

1 cup sugar
1 cup pineapple chunks, drained well,
12 maraschino cherries, quartered. Stir daily

Third week, /add

1 cup sugar
1 cup peeled, chunked apricots (canned)
12 maraschino cherries, quartered, drained.

At end of third week, refrigerate to stop fermentation.

To make again, use 16 oz of this, then start over


Note:

Following is alternative Amish recipe for Friendship Fruit

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AMISH FRIENDSHIP FRUIT STARTER

3/4 cup sliced peaches
3/4 cup pineapple chunks
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast (optional)
2 tablespoon brandy

For later addition:

1/2 cup sliced peaches
1/2 cup pineapple chunks

Note: Do not discard the syrup or fruit juice from the canned peaches and pineapples (use it in this recipe along with the fruit).

To Replenish Starter:

DAY 1:

1 1/2 cups starter juice
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches

DAY 10:

2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks or
1 (16 ounce) can pineapple chunks and 1 (16 ounce) can fruit cocktail

DAY 20:

2 1/2 cups granulated sugar
1 8 oz jar maraschino cherries, drained and halved

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Keep loosely covered with cloth and store at room temperature.
After the starter has been going for two weeks, add 1/2 cup each of crushed pineapples and peaches, along with their syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day 1, and begin the process for renewing starter and making cake.


DAY 1:

To 1 1/2 cups starter juice, add 2 1/2 cups sugar and 1 32 ounce can of peaches, including syrup. Keep loosely covered with cloth and stir daily. Keep at room temperature.

DAY 10:

Add 2 1/2 cups granulated sugar and pineapple chunks along with their juice. Keep loosely covered with cloth and stir daily. Keep at room temperature.

DAY 20:

Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Keep loosely covered with cloth and keep at room temperature. Stir daily.

DAY 30:

Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit. Repeat this process.
NOTE: At the end of 30 days, you will have enough extra starter juice to share with your friends. Give away 1 1/2 cups of starter to each, and keep 1 1/2 cups for yourself.

At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake.

Amish Fruitcakes freeze well.

If you don't bake all three of the cakes on the same day, stir the remaining fruit mixture every day until it has been used. Store under refrigeration until ready for use, or drain and freeze.

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Still Another Starter Recipe

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.