Friendship Fruit Starter And Cake

Fruitcake is perhaps the most infamous of the holiday culinary traditions, and yet somehow the fruitcake tradition carries on. And that, my friends, is because not all fruitcake is bad; there is in fact good fruitcake out there. Fruitcake that’s moist and tender and, well, fruity. Take this Friendship Fruitcake for instance. You might remember it from years ago; its heyday was closer to the times of bell bottoms and bright daisy prints than cell phones and skinny jeans. You might know it as Brandied Friendship Fruit or Fermented Friendship Fruit and chances are your mom (or maybe just a younger you) once had a jar of the starter going on your kitchen counter.

You see, this fruitcake is a little bit of a project. It takes seven weeks from start to finish – three weeks for the brandied starter and four more for the candied fruit – but we can promise it’s well worth it. It takes some forethought, but never more than a minute or two of effort on any given day, and the end result is fruit that’s still juicy and sweet and leagues above that crystally, dried-out stuff you might find in the grocery store.

And it’s all about friendship. Reminiscent of a chain letter (kind of like the very popular Amish Friendship Bread), the process leaves you with three pints of brandied starter: two that you can pass on to friends, and one that you use to start the process all over again. In turn, your friends can then pass more starter on to their friends and the more people that make it, the more love and friendship gets passed on down the line. It’s a tradition of giving and sharing, which is perfect for the holiday season.

Why You’ll Love This Recipe

This Friendship Fruitcake isn’t your typical fruitcake. It’s a delightful project that’s not only delicious but also brings people together. The moist, tender cake bursting with fruity flavors is miles ahead of the typical store-bought variety. Plus, it’s a chance to share something special with friends, making it a perfect holiday tradition.

Kitchen Equipment You’ll Need

• Large glass jar
• Mixing bowls
• Wooden spoon
• Wire racks
• Bundt pans or loaf pans

Ingredients

For the fruit starter:

• 1 (20 oz) can pineapple chunks, drained
• 1 (16 oz) can apricots, drained
• 1 (16 oz) can sliced peaches, drained and chopped
• 1 (10 oz) jar maraschino cherries, drained
• 1 1/4 cups brandy
• 1 1/4 cups granulated sugar

For the candied fermented fruit:

• 1 pint Brandied Friendship Fruit Starter
• 1 (16 oz) can sliced peaches, undrained and chopped
• 1 (20 oz) can pineapple chunks, undrained and halved
• 2 (10 oz) jars maraschino cherries, drained and halved
• 6 cups sugar, divided

For the batter:

• 8 eggs, beaten
• 1 1/3 cups vegetable oil
• 2 boxes yellow cake mix
• 2 small boxes instant vanilla pudding
• Reserved candied fruit
• 2 cups walnuts, chopped
• 2 cups sweetened shredded coconut
• 2 cups raisins, golden or regular

Step-by-Step Instructions

For the starter:

Combine the pineapple, apricots, peaches, cherries, brandy, and sugar in a large glass jar and stir together. Cover with a loose fitting lid and let stand at room temperature. (Make sure lid is NOT air tight.) Stir mixture 2-3 times per week; mixture will be ready in 3 weeks.

Drain fruit, reserving the liquid. (The liquid is the starter.) Use fruit to serve over pound cake or ice cream. Pour liquid into a pint jar to use for fruit cake recipe, or give to a friend along with the recipe.

For the fermented candied fruit:

Cut the sliced peaches into smaller chunks, do not discard juice. In a large glass jar, combine the pint of friendship fruit starter, the canned peaches and juice, and 2 1/2 cups sugar. Stir mixture every day for 10 days, and leave covered loosely at room temperature.

On day 10, cut each pineapple chunk in half, do not discard juice. Add the pineapple chunks and juice to the peach mixture, along with a 1/2 cup of sugar. Stir to combine, and stir once a day for 10 days.

On the 20th day, add the drained cherries, and 2 1/2 cups sugar to the jar. Stir once a day for 10 more days.

On Day 30, drain and reserve the fruit and pour the liquid into three glass pint jars. Save one as a starter for your next fruitcake and give two to friends along with the fruitcake recipe. You need to begin baking the cake within 3 days of receiving the starter, or freeze it to use at a later time. Avoid metal or plastic containers for storing liquid.

To make the cake:

Preheat oven to 325°F and grease and flour two 12-cup bundt pans or four large loaf pans. Set aside.

In a large bowl, mix together cake mix, pudding mix, oil, and eggs. Stir in raisins, nuts, coconut, and reserved fruit from the starter. Stir until well combined. (Batter will be thick and stiff.)

Spread batter into prepared pans and bake until a toothpick inserted into the center comes out clean, about 60-75 minutes.

Place to cool on wire racks for 10 minutes before inverting onto racks to cool completely. Serve at room temperature and enjoy!

Tips for Success

Ensure that your jars are always clean and dry before using them. Stirring the mixture regularly helps with even fermentation.

Additional Tips and Variations

Feel free to experiment with different nuts or dried fruits for added flavor. You can also add a touch of cinnamon or nutmeg to the batter for a spiced twist.

Nutritional Highlights (Per Serving)

While the exact nutritional content will vary, this cake is rich in fiber from the fruits and nuts, and offers a delightful sweetness without being overly sugary.

Frequently Asked Questions (FAQ)

Can I use a different type of alcohol? Yes, rum or whiskey can be substituted for brandy if you prefer.

How long does the starter last? The starter should be used within three days of making it or receiving it. If you can’t use it right away, freeze it.

Conclusion

Friendship Fruitcake is more than just a cake—it’s a tradition of sharing and friendship. We hope you enjoy making and sharing this delightful recipe. Don’t forget to let us know how it turns out and share your experience with others!