Pam's Brandied Fruit Starter / 30 Day Friendship Cake
  • Preparation Time: 30 days - 1 hour
  • 1 (15 1/4-ounce) can pineapple chunks, drained
  • 1 (16-ounce) can sliced peaches, drained
  • 1 (17-ounce) can fruit cocktail, drained
  • 1 (10-ounce) jar maraschino cherries, drained
  • 1 1/4 cup granulated sugar
  • 1 1/4 cup brandy*
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups brandied fruit Starter
  • 1 (32-ounce) can sliced peaches with juice
  • 1 (18.25-ounce) package yellow cake mix
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 (4-ounce) package vanilla instant pudding mix
  • 1 cup nuts, chopped
  • 1/3 cup coarsely chopped brandied fruit
  1. Brandied Fruit Starter should last indefinitely if handled properly.
  2. Use clean equipment and keep it covered.
  3. Combine all ingredients in a clean, nonmetal bowl; stir gently.
  4. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.
  5. Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times.
  6. To replenish starter:
  7. Add 1 cup sugar and one of the fruits (pineapple chunks, peaches, apricot halves or maraschino cherries) every 1 to 3 weeks, alternating fruits each time; stir gently.
  8. Cover and let stand at room temperature 3 days before using again.
  9. When you have 6 cups you can divide the fruit and start a second glass container or give 3 cups away or make the Friendship Cake.
  10. *Apricot or peach brandy may be substituted, if desired.
  12. Combine in a gallon glass jar 2 1/2 cups sugar, 1 1/2 cups brandied fruit Starter and 1 (32-ounce) can sliced peaches with juice; stir all together; stir several times the first day and thereafter, stir once each day. Keep covered and at room temperature.
  13. On Tenth Day add:
  14. 1 (32-ounce) can chunk pineapple with juice
  15. 2 1/2 cups granulated sugar
  16. Stir once a day for 10 days.
  17. On Twentieth Day add:
  18. 1 (32-ounce) can fruit cocktail with juice
  19. 2 1/2 cups granulated sugar
  20. 1 (10-ounce) jar maraschino cherries with juice, diced
  21. Stir once a day for 10 days.
  22. On Thirtieth day:
  23. Drain liquid from fruit. Divide the juice into 1 1/2 cups each.
  24. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible.
  25. Divide fruit into thirds.
  26. Makes 3 cakes.
  27. Cakes can be frozen after they are baked. Juice or fruit cannot be frozen.
  28. Friendship Cake Mix Recipe:
  29. Combine all ingredients together, mixing well. Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.
  30. You can use white or fruit flavored cake mixes as well as any of the fruit-flavored puddings. Freezes well.
Pam - Cookie Exchange 1993 - Christie Hick's friend/neighbor