Friendship Cakes

Remember the brew we’ve been stirring and feeding for the last 30 days?  Well, today was baking day and we had forgotten what a job it is for two old folks.  We are both exhausted and have had to have a nap.
Today’s cakes are not as tall as usual – I don’t like to bake on a rainy day, but in this case I had not choice as rain is predicted for the next several days.

I’ve changed a few things about the recipe which came to me many years ago from a sister-in-law.  Let me digress — about 20 years ago the Crumly family was sitting around a table and having fun enjoying this cake and when a sister found out it had been made with the brew, she dropped her piece like a hot a potato!!  I quickly remarked, “If that’s the worst thing you ever do you’ll split Heaven wide open.”  No matter what was said, she refused to eat the cake!!  She missed a treat!

In making this recipe, every measuring cup and mixing bowl in the kitchen gets used and has to be washed — Clean up is as bad as the actual baking.

To begin with we nurture the brew along stirring only with a wooden spoon.  Sister-in-law cut her fruit up by hand!  No way — as long as I have a food processor that’s how I’ll cut mine up.  Another thing — the recipe says mix the cake with a wooden spoon — no way — as long as I have an electric mixer that’s how I’ll mix mine.  This does deviate somewhat from the recipe, but we’ve never had to feed our cakes to the dogs.  To start the brew one must have 1 1/2 cups of starter.

1st. day mix 1 1/2 cups starter, 2 1/2 cups sugar and 1 large (29 oz.) can sliced peaches with juice. Stir together in a gallon jug.  Stir daily with a  wooden spoon.  Keep lid on loosely.

10th day – add 2 cups sugar, l large can (15 oz.) chunk pineapple with juice to mixture and continue stirring daily.

20th day – add 2 cups sugar and two jars of maraschino cherries with juice and continue stirring with wooden spoon.

30th day – Drain liquid from fruit, the liquid is the starter.  Divide starter into 1 1/2 cup batches to share  — I keep one quart for my own use and throw the rest away.

DO NOT REFRIGERATE ANY OF THE ABOVE……DO NOT USE A METAL CONTAINER.  BAKE THE CAKES ON THE 30TH OR 31ST DAYS.  YOU  HAVE ENOUGH FRIUT FOR THREE CAKES.  WE USE THREE BUNDT PANS AND BAKE THE THREE CAKES ALL AT ONCE.  INGREDIENTS FOLLOW FOR ONE CAKE.

1 box cake mix (Duncan Hines butter flavor)
2/3 cup oil
4 eggs
1 box 3.3/8 oz. instant vanilla pudding mix
1/3 of the fruit – chopped slightly
1 cup pecans
1 cup coconut (optional)
1 cup raisins (optional)  (we use coconut and raisins)

Mix all ingredients together in a large bowl with the wooden spoon.  Do not use an electric mixer.  Bake in a greased Bundt pan (I grease mine thoroughly, then flour the pan and have good luck when taking the cake up) at 325 degrees for 1 hour and 15 minutes, or until brown. (NOTE:  Ovens are all different  – recipe says 300 for 55 minutes to 70 minutes.)  Let cool —  wrap with plastic freezer wrap and place in freezer.  (We put ours in 2 gal. freezer bag).  When serving, take out what you need and return rest to freezer.

This cake keeps well in freezer — recipe says for 6 months —  I’ve found it will keep longer.  It’s delicious!!