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09-04-2006, 07:25 AM
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#1
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Amish Friendship Cake - anyone?
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Senior Mommysavers Member
Last Online: 07-22-2008 08:39 AM
Join Date: Jul 2006
Posts: 148
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I rec'd this in one of the email lists I'm on and it seems really interesting. Has anyone tried it before? I think if it's really good, maybe I'll do the cakes in time for Christmas gifts.
Amish Friendship Cake
Starter syrup
Use only the juice from the canned fruits:
1 15-1/4-ounce can pineapple chunks
1 16-ounce can sliced peaches
1 17-ounce can apricot halves
1 10-ounce jar maraschino cherries
1-1/4 cups granulated sugar
1-1/4 cups brandy
Pour the juices, sugar and brandy into a 1-gallon glass jar. Let stand at room temperature
for 21 days. Cover loosely with aluminum foil, with a wooden spoon inserted through the foil to stir daily. Do not remove foil or spoon. Do not use a metal spoon.
On day 22, place the following in a 1-gallon jar:
1-1/2 cups starter syrup
2-1/2 cups granulated sugar
1 20-ounce can sliced peaches, cut up, including the juice
Cover loosely with aluminum foil and wooden spoon (see above), and stir daily for 10 days.
On day 32, add to the jar:
2-1/2 cups granulated sugar
2 20-ounce cans pineapple chunks with the juice
Cover and stir daily for 10 days.
On day 42, add to the jar:
2 10-ounce jars maraschino cherries halved, drained (do not add the juice)
Cover and stir daily for 10 days.
On day 52, you are ready to bake cakes. When you drain the juice from the fruit, you will have enough fruit to bake three Bundt cakes. Save 1-1/2 cups of juice for your starter and give the rest to three friends, along with this recipe. (Now you know why this is called a friendship cake.)
For each cake:
1 18.25-ounce box yellow cake mix
1 5.1-ounce box instant vanilla pudding
2/3 cup vegetable oil
1/3 of the drained fruit (above)
4 eggs
1 cup chopped pecans
Place all in a large bowl and mix together. It will be thick. Stir until smooth. Pour into greased and floured Bundt pan and bake at 350 F for 50 to 60 minutes. Let stand for 10 minutes after removing from the oven. Turn from pan onto plate.
Whew! You may be wondering, why bother? I could be wrong, but something tells me this cake is one of life's uncommonly decadent pleasures. Any cake that requires nearly two months to make and gets the kind of rave reviews I'm hearing has to be something special.
I began this process nearly a month ago. As I write, I am on day 24. I'm thinking this may be the perfect gift for lots of people on my holiday list. If I'm right, I'll have just enough time to start again in earnest for that purpose.
I'll be reporting my results in time for you to consider this for your holidays, too. Already I've solved a couple of little problems, like what to do with all the fruit leftover on day one: cobbler.
__________________
 I've been boo'd!
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