ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Could it have been "Friendship Cake"?

Misc.

FRIENDSHIP CAKE AND STARTER

1 lg Gallon Jar
1 c Cubed Pineapple
1 c Sugar
2 tb Brandy
1 c Maraschino Cherries including juice
1 c Sugar
2 tb Brandy
1 c Sliced Canned Peaches including juice
1 c Sugar
2 tb Brandy

Cake:
1 Box Cake Mix
1 sm Box Instant Pudding
3/8 c Cooking Oil
4 Eggs
1 c Chopped Nuts
1 Portion Fruit

In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons
of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the
end of two weeks, add the maraschino cherries, 1 cup of sugar and 2
tablespoons of brandy. Let the mixture sit for two more weeks, stirring
daily. During the forth week add the canned peaches, 1 cup of sugar, 2
tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate
the liquid from the fruit. The liquid is your starter and you can use the
fruit on ice cream or cake. Now you are ready to prepare the fruit for two
cakes.

DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the
starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced peaches. Mix
well and cover jar with a paper towel. Do not refrigerate or screw lid on
jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can
(16 oz.) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar
and 1 can (16 oz.) fruit cocktail. Slice contents of 1 jar (10 oz.)
maraschino cherries and add with juice. Stir every day for 10 days.

On baking day, drain the fruit and divide it into two equal parts. Save the
juice and use it as starter for friends. You will have enough for five
starters (approximately 2 cups each). DO NOT refrigerate the liquid because
it will stop the fermenting action. For each cake you will need: To each
cake mix, add pudding mix, oil, and eggs. Beat until smooth and fold in
fruit and nuts, batter will be thick. Pour mixture into a greased tube pan,
then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while
hot. When cooled, the cake freezes well. The choices of flavored cake mixes
and pudding mixes is yours and coconut may be substituted for nuts.


MsgID: 0031407
Shared by: Hobbs
In reply to: ISO: Marchino Cherry w/coconut cake...I know ...
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Prudhomme's Cajun Seasoning Mix
  • PRUDHOMME'S CAJUN SEASONING MIX "This seasoning is fantastic when used on not only fish, but chicken and steak as well." 1 tablespoon sweet paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powd...
  • Mediterranean Roast Chicken with Penne Pasta
  • MEDITERRANEAN ROAST CHICKEN WITH PENNE PASTA 6 ounces penne (rigate) flavored or plain, uncooked or bow tie or ziti pasta 12 ounces skinless boneless chicken breast or thighs, cut into 1 1/2-inch chunks* 2 red or yell...
  • Roasted Salmon with Fennel (Italian)
  • ROASTED SALMON WITH FENNEL 2 fennel bulbs 24 ounces salmon fillet (four 6-oz pieces) Salt and pepper 3 tablespoons and 1/4 cup extra virgin olive oil, divided use 1 tablespoon lemon juice 4 garlic clove, sliced 1/2 cu...
  • Homemade Egg Noodles
  • This is the way my husband's grandma made noodles up until she reached 96 years of age. HOMEMADE EGG NOODLES Very easy to make, but it is important to let the dough dry before cutting or it will stick to itself. 5...
  • T.V. Dip (Home-Ec Class, 1950's)
  • This recipe is from my junior-hi home-ec class, circa 1959. T.V. DIP 2 cups small curd cottage cheese 1 Tbsp. minced onion (I use a green onion) 1/4 tsp. poppy seeds 1/4 tsp. caraway seeds 1/4 tsp. paprika *assorted...
ADVERTISEMENT
  • Chinese Barbecued Chicken
  • CHINESE BARBECUED CHICKEN 1 split fryer or broiler chicken (about 3 1/2 lbs) 1/2 cup hoisin sauce 3 tbsp soy sauce 3 tbsp rice wine or sake 2 tbsp sugar 2 tbsp ketchup 2 tbsp minced garlic Rinse the chicken and drain...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Could it have been "Friendship Cake"?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!