Friendship Cake

Part I - Starter:

1 (29 oz.) can peaches with juice
1/2 package dry yeast
1 1/2 cups sugar

Combine peaches, juice, sugar and yeast in a glass gallon jar. Loosely cover with waxed paper. Stir daily for 10 days. On the 11th day, add 1 (29 oz.) can pineapple and juice, and 2 1/2 cups sugar. Stir mixture daily for 10 days. On the 21st day, add 1 jar maraschino cherries and juice, and 2 1/2 cups sugar.  Stir daily for 10 days. On the 31st day, strain mixture. Press any remaining fruit, then discard. Use 1 1/2 cup liquid to begin your Friendship Cake. Give the remaining starter to a friend.

Part II:

1 1/2 cups starter
2 1/2 cups sugar
1 (29 oz.) can sliced peaches with juice

Combine starter, sugar, peaches and juice in a glass gallon jar. Stir well.
Cover loosely and stir daily for 10 days. On the 11th day, add 1 (20 oz.) can pineapple chunks with juice and 2 1/2 cups sugar. Stir daily for 10 days. On the 21st day, add 1 (10 oz.) jar maraschino cherries, drained, 1 (29 oz.) can fruit cocktail with juice, and 2 1/2 cups sugar. Stir daily for 10 days. On the 30th day, measure 1 1/2 cups starter for yourself. Give 1 1/2 cups starter to each friend.

Part III - Friendship Cake

1 yellow cake mix (without pudding in the mix)
1 box INSTANT vanilla or pineapple pudding
4 eggs
2/3 cup oil
1 cup pecans
1 1/2 cup fruit mix (starter with fermented fruit)

Preheat oven to 350 degrees. Using an electric mixer combine cake mix, pudding, eggs and oil. Beat according to package directions. Gently fold in pecans and fruit mix. Bake in greased Bundt or angel food cake pan 45 to 55 minutes.

Friendship Cake Icing:

1 (8 oz.) pkg. cream cheese, softened
1 lb. powdered sugar
1 stick butter, softened
1 Tbsp. vanilla

In a medium sized mixing bowl, beat cream cheese and powdered sugar. Add butter
and vanilla. Beat until well blended.

---

Here is another version of the Friendship Cake. This one assumes that you already have a starter.

Friendship Cake II
3 cups starter fluid
5 cups sugar
2 quarts sliced peaches with juice

In a gallon glass jar, combine the above. Cover with cheesecloth and a rubber band. Stir every day for 10 days.

On the 10th day, add:

5 cups sugar
40 oz. can pineapple tidbits and juice

Stir every day for 10 more days.

On the 20th day, combine:

All the candied fruit you like, and some others, like guava, or just select the ones you really like
5 more cups sugar

Stir for 10 more days. You are now ready to bake cakes.

8 eggs
1 1/3 cup oil
2 white or yellow cake mixes without pudding in the mix
2 small boxes instant pudding mix
2 cups nuts, walnuts, pecans or pine nuts (you can add more)
3 cups fruit, solidly packed

Using a spoon with holes, mix together and pour into greased and floured loaf pans. Bake at 350 degrees for about 60 minutes, or until done. Check with a toothpick near center of cake. Cool pans and remove cake from the pans.

Thoroughly cool before wrapping in double layer of aluminum foil. Label and freeze. This cake will keep in freezer for at least 2 years. For best results, slice while frozen.

If you do not have a starter, you may use apricot nectar and a half cup of alcohol, like brandy or gin. Save your liquid and share it with a friend who wants to make cakes.