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Friendship Fruit Cake Starter


  • 1 c canned peached, 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 glass jar with a loose cover. Stir several times the first day. Always use a wooden spoon. Thereafter, stir once a day. Do not refrigerate. At the end of 2 weeks the starter should have fermented enough to proceed to make Friendship Fruit Sauce. Fruits packed in heavy syrup give the best results. The process takes 30 days to get fruit ready to bake cakes. FRIENDSHIP FRUIT SAUCE 1st Day - 2 cups friendship fruit starter, 2 1/2 cups sugar, 1-29 oz can sliced peaches, cut up, with juice. Stir until sugar dissolves. Then stir once a day for 10 days. 10th Day - Add 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, 1-10oz 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.

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