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
PREPARATION
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!