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Friendship Cake (Amish)
Author/Submitted by:
MICHAEL ORCHEKOWSKI
Servings: 8
Categories:
Cakes
/
Desserts
/
Fruits
Ingredients: 1
cup
Butter or Margarine,
melted
1 3/4
cups
Sugar 3
cups
All-purpose Flour,
unbleached
1
teaspoon
Baking Soda 1
teaspoon
Ground Cinnamon 1/2
teaspoon
Salt 1/4
teaspoon
Ground Cloves 1/4
teaspoon
Ground Nutmeg 2
large
Eggs 2
cups
Brandied Fruit 1
cup
Chopped Pecans 1/4
cup
Brandied Fruit Juice
-----BRANDED FRUIT STARTER-----
15 1/2
ounces
Pineapple chunks in juice,
canned
16
ounces
Sliced Peaches,
canned
17
ounces
Apricot Halves,
canned
10
ounces
Maraschino Cherries,
from can or jar
1 1/4
cups
Sugar 1 1/4
cups
Brandy
Directions:
1.
Combine butter and sugar in large mixing bowl. Beat well. Combine next 6 ingredients. Beat well. Add eggs. Coarse chop brandied fruit and stir into batter. Add pecans and juice.
2.
Mix well. Pour batter into well-greased 10 inch bundt pan. Bake at 350 degree F. oven for 1 hour. Cool in pan 10 minutes, then remove from pan.
3.
BRANDIED FRUIT STARTER: Drain all canned fruit. Combine all ingredients in clean, nonmettalic bowl. Stir gently. Cover and let stand at room temperature for 3 weeks, stirring twice per week. As you use it, replace the amount taken with 1 cup sugar. Cover and let stand at room temperature 3 days before using again. Yields 6 cups of brandied fruit.
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