Friendship Cake & Starter
Submitted by chille37
Brandy-fermented friendship cake made with a homemade fruit starter of pineapple, peaches, and maraschino cherries. A beloved sharing tradition where each batch creates starters for friends.
YIELD
1 cake, 2-3 startersPREP
15 minCOOK
50 minREADY
7Friendship cake is one of those passed-along recipes that travels from kitchen to kitchen, each batch creating new starters to share. The magic here is a six-week brandy-fermented fruit starter built from pineapple, peaches, and maraschino cherries, fed with sugar and stirred daily until it develops a boozy, fruity depth no store-bought flavoring can match.
The fermentation process does real work. Daily stirring keeps the mixture active and prevents mold, while the brandy and sugar create an environment where natural yeasts thrive. That bubbly, fragrant liquid becomes your starter, and the boozy fruit left behind is fantastic over ice cream.
When baking day arrives, the fermented fruit folds into a simple cake mix and pudding mix batter with chopped nuts. The result is a dense, moist tube cake loaded with brandied fruit that actually improves after freezing.
Kitchen Tips
- Never seal the jar airtight during fermentation. The gases need to escape or pressure will build up. A paper towel secured with a rubber band works well.
- Do not refrigerate the starter liquid. Cold temperatures kill the fermentation and you will have to start over.
- The fruit starter takes about 6 weeks from scratch, so plan ahead. Once established, the cycle shortens to 30 days.
- This cake freezes beautifully. Wrap tightly in plastic wrap, then foil, and it keeps for up to 3 months.
Variations
- Use coconut in place of nuts for a tropical twist.
- Try different cake mix and pudding mix flavor combos: yellow cake with vanilla pudding is classic, but spice cake with butterscotch pudding adds warmth.
- For a non-alcoholic version, substitute apple juice for the brandy. The fermentation will be milder but still produces good flavor.
Ingredients
Directions
Starter:
In a one gallon jar or large zippered bag, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy.
Let ingredients sit in jar for 2 weeks, stirring daily. Be sure to let out gasses that are created by the fermentation.
At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy.
Let the mixture sit for two more weeks, stirring daily.
During the forth week add the canned peaches, 1 cup of sugar, 2 tablespoons of brandy.
Let sit another two weeks, stirring daily.
Seperate the liquid from the fruit.
The liquid is your starter and you can use the fruit on ice cream or cake.
Once starter is established, the recipe can be followed from this point:
DO NOT refrigerate the liquid.
In a large gallon jar, put 1½ cups of the starter, 1½ cups of sugar and 1 large can (28 ounces) sliced peaches.
Mix well and cover jar with a paper towel.
Do not refrigerate or screw lid on jar.
Stir every day for 10 days.
Next, add 1½ cups of sugar and 1 can (16 ounces) crushed pineapple.
Stir everyday for 10 days.
Add 1½ cups sugar and 1 can (16 ounces) fruit cocktail.
Slice contents of 1 jar (10 ounces) maraschino cherries and add with juice.
Stir every day for 10 days.
On baking day, drain the fruit and divide it into two equal parts.
Save the juice and use it as starter for friends.
You will have enough for five starters (approximately 2 cups each).
DO NOT refrigerate the liquid because it will stop the fermenting action.
For each cake you will need: To each cake mix, add pudding mix, oil, and eggs.
Beat until smooth and fold in fruit and nuts, batter will be thick.
Pour mixture into a greased tube pan, then bake at 350℉ (180℃) F for 50 to 60 minutes.
Turn cake out of pan while hot.
When cooled, the cake freezes well.
The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts.
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