Friendship Fruitcake recipe
The following recipe is essentially a fruit pound cake using the fermentation process I described yesterday. I’ve seen a few recipes but this one is from All Recipes.com and is most like the printed one I received:
- 1 package yellow cake mix
- 1 box (4 serving) instant vanilla pudding mix
- 2/3 cups vegetable oil
- 4 eggs
- 1 cup golden raisins
- 1 cup chopped walnuts or pecans, chopped
Preheat oven to 300 degrees F (165 degrees C). Grease and flour two 9×13 inch baking pans.
It is important not to use metallic utensils or an electric mixer. A wooden spoon works best.
Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add the drained reserved fruit from the starter. Stir, then add the raisins and chopped nuts. Stir until all ingredients are combined. The batter may be stiff. Pour batter into the prepared cake pan. Bake at 325F for 55 to 65 minutes (or 300F for 1½ hours in a greased fluted pan), or until golden brown.
The cake will keep up to 6 months in the freezer so if you don’t have a friend to give the starter to, make the cake and pitch the liquid. It’s easy to start again in the future. Then, invite them over for tea and serve the cake instead of giving them the wild yeast starter.
The comments and reviews are incredibly positive. I am waiting to hear how Mom’s turned out …