A tried-and-true family recipe for Friendship Fruit Cakes and fruit cake Starter.
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So… fruit cake. Yeah, I know, it sucks right? Those hard, dense loaves that circulate around Christmastime that you could build an igloo with need to go back to whichever decade they crept out of.
Except, guess what? Not all fruit cakes are gross. As a matter of fact, this one is anything but. It’s moist and airy and bursting with yummy bits of tender fruit. And this one is special. This one is special because you can only get it from a friend.
That’s right. You have to be chosen.
When you first get one, it comes with a mysterious “starter” jar filled with this syrupy pink liquid. And you’re all like, ummm… thanks, pal. What am I supposed to do with this jar? Light it on fire and hurl it at the neighbors like a Molotov co*cktail?or…A fruit cake? Really… you shouldn't have. Reallllly.
But then you taste the fruit cake and you’re blown away with how awesome it is and feel bad for acting like a brat about it.
And then you actually sit down and read the recipe and start to feel all special because you see how much thought and planning went into it and you were chosen to receive it.
And now, instead of thinking what the crap am I supposed to do with this? you’re secretly wondering which of your other friends were chosen and which weren't and you want to go set your pink jar on the porch and point a spotlight at it so everyone will know you were chosen.
Or something like that.
This is a lot of fun and makes incredible gifts. You just have to plan ahead and buy a few jars. I plan on getting the kids involved with making the next batch because it’s kinda like a science experiment. And it’s chocked full of life lessons about booze and being chosen. Ha.
And guess what else? I’m going to show you how to make your own Starter. So you can make all of it you want and sit on your porch all be all like, Oh, you didn't want to give me one? Well, joke's on you because I made my own!
I’m going to end on that note because I seem to be getting away from the true spirit of friendship :o) though, my friends are seriously kooky and will think this is funny even if the rest of you think I have finally lost it.
Recipe for Friendship Fruit Cake plus Starter Recipe
Friendship Fruit Cake & Starter Recipe
Yield: 4-5 Starters & 2 Large Cakes
Author: Mandy Rivers | South Your Mouth
A tried-and-true family recipe for Friendship Fruit Cakes and Starter
Ingredients
Friendship Fruit Cake Starter
- 1 20-oz. can pineapple chunks, drained
- 1 16-oz. can apricots, drained
- 1 16-oz. can sliced peaches, drained and cut into chunks
- 1 10-oz. jar maraschino cherries, drained
- 1 1/4 cups brandy
- 1 1/4 cups sugar
Friendship Fruit Cakes
- 1 pint Friendship Fruit Cake Starter
- 1 16-oz. can sliced peaches, with liquid – do not drain
- 1 20-oz. can pineapple tidbits, with liquid – do not drain
- 2 10-oz. jars maraschino cherries, drained and halved
- 6 cups sugar, divided
- 8 eggs, beaten
- 1 1/3 cups vegetable oil
- 2 boxes yellow cake mix
- 2 small boxes instant vanilla pudding
- 2 cups chopped pecans or walnuts
- 2 cups sweetened flaked coconut (optional)
- 2 cups raisins (optional)
Instructions
Friendship Fruit Cake Starter
- Combine all ingredients in a large glass jar and stir well. Cover with a LOOSE-FITTING LID (nothing air-tight) or with a clean kitchen towel or cheesecloth secured with a rubber band then let stand at room temperature for three weeks, stirring 2-3 times each week.
- Drain fruit, reserving liquid (Starter). Proceed to cake recipe below.
- Use fruit to make cakes (starting at Step 6) if desired or use as a topping for pound cake or ice cream.
Friendship Fruit Cakes
- Day One: Pour Starter into a large glass jar. Cut peaches into chunks then add peaches with juice into jar. Add 2 cups sugar then stir well. Cover jar with a LOOSE-FITTING LID (nothing air-tight) or with a clean kitchen towel or cheesecloth secured with a rubber band. Stir mixture once each day for 10 days.
- Day Ten: Add pineapple tidbits with juice to the jar. Add 2 cups sugar, stir well and cover. Stir mixture once each day for 10 more days.
- Day Twenty: Add drained and halved cherries to the jar. Add 2 cups sugar, stir well and cover. Stir mixture once each day for 10 more days.
- Day Thirty: Time to Bake! Grease and flour 4 small (8-inch, 6-cup) or 2 regular (10-inch, 12-cup) bundt pans. Preheat oven to 325 degrees.
- Drain fruit, reserving liquid to be given away as Starter (should yield 4 pints).
- Combine eggs and oil in a large bowl then mix well. Add cake and pudding mixes then mix until combined (batter will be thick). Stir in fruit, nuts, coconut and raisins.
- Divide batter evenly into pans. Bake at 325 degrees until a toothpick inserted in the middle comes out clean (40-50 minutes for small, 60-90 minutes for large).
- Remove cakes from oven then cool in pans. Store cakes at room temperature in an air-tight container. Freeze for up to three months.
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FAQs
If your starter looks discolored with a pink or green tinge, has mold (a no-brainer but worth mentioning), or if the sharp acetone smell doesn't go away, discard your starter and make a new one from scratch. It's sad, but so is food poisoning. The rule in the Friendship Bread Kitchen is: when in doubt, throw it out.
What alcohol is best in fruitcake? ›
Other good choices of booze include brandy, rum, or whiskey. Feel free to use one or a mix of these to best complement your fruitcake. Once you've chosen the liquor, bake the cake, poke holes throughout the whole thing, and pour a few tablespoons of the alcohol over it. Or, you can brush the cake with the alcohol.
What is the best alcohol to soak fruit in for Christmas cake? ›
What alcohol should you use? Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.
How long should you soak dried fruit for Christmas cake? ›
Most recipes call for dried fruit to be soaked overnight. I take a speedy approach: just microwave the dried fruit with juice and/or brandy, then stand for 1 hour to soak up the liquid. So much faster – and just as effective! Other than that, there's nothing unusual about how this fruit cake is made.
Why is my Amish Friendship bread starter not bubbling? ›
This is usually the case in cold environments (AC under 70F, winter kitchens). If your starter is barely bubbling or not bubbling at all 12-24 hours after the last feeding, simply stir it again and let the jar sit for a day or two. Then feed again and see if you get bubbles.
Should my Amish Friendship bread starter smell like alcohol? ›
That sharp acetone smell isn't a bad thing exactly — it just means your starter is hungry. So feed it at the proper proportions (see paragraph above). If you have a lot of starter, say 3 cups, that means you need to feed it 3 cups flour, 3 cups sugar, 3 cups milk.
What two ingredients help fruitcake last longer? ›
Fruitcake lasts longer than most other cakes because it is filled with nuts and candied fruit. It will last even longer if you sprinkle it with a spirit like brandy.
How long do you let fruitcake age? ›
The most common duration to properly age a fruitcake is about three months. Any quicker will limit the development of complex flavors attributed to the maturing process. You can certainly age your cake for much longer than several months if you'd like, but we know how busy everyday life can be.
How long will fruitcake keep without alcohol? ›
How to Store Fruitcake Without Alcohol? Fruitcake without alcohol won't last as long, however, its shelf life can still be maximized through proper storage techniques. Our fruitcake can last up to one month on your countertop, four months in the fridge, and six months in the freezer.
How do you add moisture to fruitcake? ›
Wrap it in several layers of cheesecloth and saturate the cheesecloth with rum or brandy. Place in a sealed container or zip bag. If the cloth starts to dry out, add more booze. Your fruitcake should be ready to eat in 7–10 days but it will keep for many weeks when properly aged in alcohol.
Brush cakes generously with sweet sherry, brandy, rum, port, liqueur or fruit juice; do not use wine. Using fruit juice can increase the chances of your fruitcake going mouldy. Wrap each cake in several layers of cheesecloth and then in plastic wrap.
What is a substitute for brandy in fruit cake? ›
But if you really want to substitute the brandy, you can happily use freshly squeezed orange juice. Once the cake has been baked it will need cool to the point where you can remove it from the cake tin and you can place it on top of a large sheet of foil.
What is the best soak for fruitcake? ›
However, traditional Christmas fruitcake or pudding is made with fruit that has been soaked in spirit (usually brandy and 50 ml will be sufficient for a cake to serve 20). Rum or whisky are possible alternatives. The alcohol evaporates in the cooking process but the flavour remains.
Why did my fruit cake turn out dry? ›
The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet.
How do you know if your starter is bad in bread? ›
Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.
What consistency should bread starter be? ›
When starting to build your starter you can leave it a bit thinner but once you start making bread you will want it THICK, You want your sourdough starter to be the consistency of thick pancake batter. if it's too thin add a scoop of flour. If it is too thick add water to find the right consistency.
What should bread starter smell like? ›
Super common question, your starter should smell like bread. The way your starter smells is a great way to diagnose the health of your starter. Acidic or sour smells happen when too much acid is being carried over from one feeding to the next.
