Add cake mixes and pudding mixes and stir until combined (small lumps are OK). Stir in fruit, nuts, coconut and raisins. Divide batter evenly into pans. Bake at 325 degrees until a toothpick inserted in the middle comes out …
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Avoid metal or plastic containers for storing liquid. Preheat oven to 325°F and grease and flour two 12-cup bundt pans or four large loaf pans. Set …
Bake at 350 degree F. oven for 1. hour. Cool in pan 10 minutes, then remove from pan. BRANDIED FRUIT STARTER: Drain all canned fruit. Combine all. ingredients in clean, …
FRIENDSHIP CAKE MIX: Combine in a gallon glass jar 2 1/2 cups sugar, 1 1/2 cups brandied fruit Starter and 1 (32-ounce) can sliced peaches with juice; …
TO MAKE CAKE: Heat oven to 350 F degrees. Grease three 9 x 5 x 3 inch loaf pans. Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside. …
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with syrup. Stir daily. Keep loosely covered. Do not …
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30 DAY BRANDIED FRUIT FRIENDSHIP CAKE In a large one gallon jar, combine 1 cup cubed canned pineapple, 1 cup sugar and 2 tablespoons brandy. Let these …
Making Friendship Fruit Cake Starter. To make the starter, you combine apricots, peaches, maraschino cherries, and pineapple with brandy and sugar in a large jar or …
1 ¼ cups brandy 1 ¼ cups white sugar Directions In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino …
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Combine cake mix, pudding mix; add oil and 1 egg. Using electric mixer beat and then add eggs one at a time beating well after each addition. Remove beaters; fold in fruit, nutes and coconut. 9. Pour batter into greased and floured tube or …
Stir well and loosely cover. Stir once a day for 10 days. DAY 20: Add drained and halved maraschino cherries and 2 cups sugar to the jar and mix well. Stir once a day for 10 days. …
For starter: Mix thoroughly brandy, peaches with juice and 2 to 2 1/2 c. of the sugar. Put in glass jar loosely covered. Let stand 10 days at room temperature. Stir every day. On the 11th day, …
Stir daily until the 30th day. On the 30th day, drain juice from fruit. Reserve fruit to be used for cakes. Store fruit and juice in glass jars i refrigerator until ready to use. Keeps well. In …
Gather the ingredients. Combine fruit and sugars in a very large bowl and toss well. Cover and let macerate for 1 hour, tossing every 15 minutes. Divide fruit among 8 …
On the 30th day, drain juice from fruit. Reserve fruit to be used for cakes. Store fruit and juice in glass jars in refrigerator until ready to use. Keeps well. In remaking starter, use 1½ cups of …