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Title: Friendship Starter
Categories: Cake
Yield: 1 Servings
| 1 | lg | Gallon Jar |
| 1 | c | Cubed Pineapple |
| 1 | c | Sugar |
| 2 | tb | Brandy |
| 1 | c | Maraschino Cherries including juice |
| 1 | c | Sugar |
| 2 | tb | Brandy |
| 1 | c | Sliced Peaches including juice(canned) |
| 1 | c | Sugar |
| 2 | tb | Brandy |
In the one gallon jar, combine the pineapple, 1 cup sugar and 2 tablespoons of brandy. Let ingredients sit in jar for 2 weeks, stirring daily. At the end of two weeks, add the maraschino cherries, 1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for two more weeks, stirring daily. During the forth week add the canned peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two weeks, stirring daily. Seperate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for two cakes.
DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the starter, 2 1/2 cups of sugar and 1 large can (28 oz) sliced peaches. Mix well and cover jar with a paper towel. Do not refrigerate or screw lid on jar. Stir every day for 10 days. Next, add 2 1/2 cups of sugar and 1 can (16 oz) crushed pineapple. Stir everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz) fruit cocktail. Slice contents of 1 jar (10 oz) maraschino cherries and add with juice. Stir every day for 10 days.
On baking day, drain the fruit and divide it into two equal parts. Save the juice and use it as starter for friends. You will have enough for five starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action. From: Earl Shelsby Date: 10-01-93
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