Post by NancyRogers on Feb 17, 2003 18:03:10 GMT -6
THE AMISH FRIENDSHIP CAKE initial STARTER RECIPE
Day One through day 14
1 cup cubed pineapple (drained)
1 cup sugar
2 tablespoons brandy
Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!Be sure to stir daily.
Day 15
Add 1 cup marachino cherries including the juice
1 cup sugar
2 tablespoons brandy.
Let set two more weeks, stirring daily.
On day 30
Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.
AMISH FRIENDSHIP CAKE secondary STARTER
First we prepare another starter from the starter above. 1-1/2 cups starter (prepared above)
1 large can sliced peaches (with juice)
2-1/2 cups sugar
Put peaches & juice in a gallon jar. Stir once a day for 10 days:
On the 10th day, add 2- 1/2 cups sugar
1 large can pineapple chunks & juice (Victoria uses a 1 lb - 4oz can).
Stir for ten days
on the 20th Day, add 2 -1/2 cups sugar
1 - 10 ounce jar Marachino cherries & juice
1 large can fruit thingytail & juice. (Victoria uses a 14-1/2 oz to 15 oz can)
Stir daily for ten days
On the 30th Day
Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly.Divide fruit in thirds. You can freeze 2/3 of the fruit to use later. Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR! Finally -
THE AMISH FRIENDSHIP CAKE
Cake 1 yellow cake mix (without pudding in it)
2/3 cup oil
4 eggs
1/3 of the fruit (prepared with the starter above)
1- cup nuts - chopped
1 box vanilla instant pudding.
Mix all ingredients together and bake in a greased Bundt pan at 350 degrees for 50 minutes or until done. Important Note: Do not use a metal strainer when straining the fruit.When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT , set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
Submitted to Nancy's Kitchen by Linda Gimnich
Day One through day 14
1 cup cubed pineapple (drained)
1 cup sugar
2 tablespoons brandy
Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!Be sure to stir daily.
Day 15
Add 1 cup marachino cherries including the juice
1 cup sugar
2 tablespoons brandy.
Let set two more weeks, stirring daily.
On day 30
Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.
AMISH FRIENDSHIP CAKE secondary STARTER
First we prepare another starter from the starter above. 1-1/2 cups starter (prepared above)
1 large can sliced peaches (with juice)
2-1/2 cups sugar
Put peaches & juice in a gallon jar. Stir once a day for 10 days:
On the 10th day, add 2- 1/2 cups sugar
1 large can pineapple chunks & juice (Victoria uses a 1 lb - 4oz can).
Stir for ten days
on the 20th Day, add 2 -1/2 cups sugar
1 - 10 ounce jar Marachino cherries & juice
1 large can fruit thingytail & juice. (Victoria uses a 14-1/2 oz to 15 oz can)
Stir daily for ten days
On the 30th Day
Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly.Divide fruit in thirds. You can freeze 2/3 of the fruit to use later. Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR! Finally -
THE AMISH FRIENDSHIP CAKE
Cake 1 yellow cake mix (without pudding in it)
2/3 cup oil
4 eggs
1/3 of the fruit (prepared with the starter above)
1- cup nuts - chopped
1 box vanilla instant pudding.
Mix all ingredients together and bake in a greased Bundt pan at 350 degrees for 50 minutes or until done. Important Note: Do not use a metal strainer when straining the fruit.When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT , set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
Submitted to Nancy's Kitchen by Linda Gimnich