Friendship Cake (Because you share your starter and cake recipe with a friend) (Plan ahead for this cake. In the end, there is enough starter for 5 cakes. After all the waiting, I like to bake all three cakes at once and freeze them for the holidays. This makes a very, moist cake that is wonderful!)
Fruit Starter
7 1/2 cups sugar, divided 1 large can peaches with syrup; diced 1 large can crushed pineapple with syrup 1 large jar Maraschino cherries in juice
In a large glass jar, stir together 2 1/2 cups sugar and peaches with syrup. Lightly cover and let stand at room temperature for 10 days. Add pineapple with syrup and 2 1/2 cups sugar; stir and let stand 10 days. Add jar of cherries with juice and 2 1/2 sugar; stir and let stand 10 days. The starter is ready to divide and feed for friendship cake. Drain off the liquid to use as a starter in the cake recipe. Use fruit over ice cream or pound cake.
Tip: Be sure to cover lightly during standing.
After you receive your starter
1 1/2 cups starter 2 1/2 cups sugar 1 large can of fruit cocktail (with juice)
1. Put above in covered bowl. Do not refrigerate. Stir daily for 10 days. 2. On the 10th day add 2 1/2 cups sugar and another can of fruit cocktail. Stir daily for 10 days. 3. On 20th day add two 9 oz. jars Maraschino cherries; drained and halved. Stir daily 10 days. 4. On 30th day drain fruit for 2 or 3 hours. Divide fruit for 3 cakes. The juice you have left is enough for 5 starters (keep one and give the other four to your friends).
Time to make the cake
1 box lemon cake mix 1/2 cup chopped pecans 2/3 cup oil 4 egg whites 1 small box instant vanilla pudding fruit from starter
Mix together all ingredients and add fruit. Pin in greased and floured Bundt or Tube pan. Bake at 350° for 40 to 60 minutes until cake test done. Cool completely and glaze.
Glaze:
8 oz. package cream cheese 1 stick butter 1 pound box powdered sugar 1 teaspoon vanilla
Beat all ingredients and drizzle on hot cake. Makes enough glaze for three cakes.
