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Friendship Cake (Amish)

Author/Submitted by: MICHAEL ORCHEKOWSKI
Servings: 8
Categories: Cakes / Desserts / Fruits

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

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

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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