WEBJan 9, 2014 · Grease and flour 4 small (8-inch, 6-cup) or 2 regular (10-inch, 12-cup) bundt pans. Preheat oven to 325 degrees. Drain fruit, reserving liquid to be given away as Starter (should yield 4 pints). Combine eggs …
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WEBOct 26, 2018 · 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 …
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WEBReserve half for later use. Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each). Give juice"starter" to friends for use within 1 to 2 days. 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.
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WEBdirections. TO START: Combine all ingredients in a clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for three weeks, stirring at least twice a week. Fruit is fermented when it is …
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WEBCombine 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; stir all together; stir several times the first day and thereafter, stir once each day. Keep …
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WEBNov 16, 2023 · Set aside fruit. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking dishes. Beat together 1 box cake mix, 4 eggs, 2/3 cup oil, and 1 package instant pudding in a …
WEBFriendship Cake Mix Recipe: Combine all ingredients together, mixing well. Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.
WEBDirections. Preheat oven to 350℉ (180℃) F Combine cake mix, instant pudding mix, vegetable oil and eggs. Beat until smooth with electric mixer at medium speed. Fold in chopped nuts and one portion fruit, about 1 cup. The batter will be thick.
WEBAug 8, 2012 · Combine the peaches and 1-1/4 cups sugar and yeast in a large glass bowl with a loose-fitting lid, and stir to mix. Stir the fruit mixture daily for 10 days, reserving the liquid. On the 10th day, add the …
WEBKeep on counter top in gallon jar. Stir several times daily. This will make enough fruit for 3 cakes. Cover jar with a cloth, not a lid. Combine 1 cup sugar, peach juice and pineapple juice, stir everyday for 2 weeks. Next combine 1 1/2 cups starter, 2 1/2 cups sugar and cut up peaches with juice, stir for 10 days.
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WEBHere’s how it’s done: You take canned pineapple, peaches, apricots, and maraschino cherries, and mix them together with some brandy and sugar in a big jar or bowl. You leave that vessel out on the counter – loosely covered, you don’t want to encounter a brandied fruit explosion – and give it a stir every two to three days. After three
WEBAdd fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a pre-heated 350- degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate.
WEBIn a large one gallon jar, combine pineapple, 1 cup sugar and 2 tablespoons brandy. Let these ingredients sit in the jar for two weeks and stir daily. At the end of two weeks, add cherries, 1 cup sugar and 2 tablespoons brandy.
WEBDo not remove foil or spoon. Be sure to stir daily. After 2 weeks add cherries, 1 cup sugar and 2 tablespoons brandy. Let stand 2 more weeks, stirring daily. For the fourth week, add peaches, 1 cup sugar and 2 tablespoons brandy. Let stand 2 more weeks, stirring daily. For the sixth week, strain fruit from the juice using a plastic strainer.
WEBSep 10, 2016 · Adjust oven rack to upper-middle position, and heat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Drain the brandy from the fruit, reserving liquid. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl.