Friendship Fruitcake (how to get started)
My Mom inherited a liquid starter, which is fermented fruit. Normally, this is a wild yeast passed amongst friends, but you can also start it yourself from scratch. This recipe is adapted from All Recipes.com because I have an aversion to maraschino cherries:
- canned peaches in heavy syrup, use only 1/2 c. of the juice and dice the fruit
- canned apricots in heavy syrup
- canned pineapple chunks, use 1/2 c. of the juice and further dice the pineapple chunks
- 1 ½ c. sugar
- 1½ c. brandy
Place above mixture in glass jar with loose cover in a fairly warm place. Stir several times the first day with a non-metallic spoon, then once a day for two weeks. At the end of the two or three weeks you will have the “starter” for the 30 day fruitcake. The resulting liquid in this recipe is used to begin the starter in Thirty Day Friendship Cake. Pour the liquid into 3 glass (1 gallon) jars. One is for you to start your next cake, and two for friends. The cake must be started within 3-5 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
The brandied fruit should be kept refrigerated once ready, and can be served with ice cream, yogurt or over pound cake. You can also use the brandied fruit in a cake mix.
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