How To make Fermented Fruit Freindship Cake

Friendship Cake, Fremented Fruit, Step #1

Friendship Fruit Cake! This is the start of a fermented fruit cake that my mom makes every year for the holidays. She uses the starter from what she drained from the fruit of the previous year. I've added a link to the basic recipe and it has how you can make your own starter to use over and over again. I hate fruit cake but this is the best ever!!! It is called, Friendship Cake! It takes 30 plus days for the fruit to be ready and then if you are not ready to use it, you can store it in the fridge or freezer until needed. Let's ferment some fruit!!!

2 INGREDIENTS FRIENDSHIP CAKE | FRIENDSHIP CAKE | #friendshipcakeorcupcakes

#FriendshipCakeorcupcakes #friendshipcake #Almasculinarycompany

Hi Everyone!!! I am sharing with you this 2 ingredients Friendship Cake and it is hosted by @MamaRayRayInTheKitchen . Its SOOOOOO good! in fact , I even made ever cake balls . What is it? A FRIENDSHIP CAKE! Hope you try it! Enjoy this video.

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How to start the 30 Day Friendship Cake

Come join me in making this 30 Day Friendship Cake. Get your canned fruit and get started. We will bake the cake on New Years Eve.

DO NOT REFRIGERATE FRUIT! LET SIT ON COUNTER IN KITCHEN. MAKE SURE LID IS NOT TIGHT.
Recipe:
1 large (gallon size) glass jar with loose fitting lid
Beginning with no starter
2 1/2 cups sugar
1 large can 20-28 oz of sliced peaches
Stir and continue to stir once everyday for 10 days.

On 10th day, add 2 1/2 cups of sugar
1 large can 20 oz of pineapple and the juice ( tidbit size or crushed)
stir once daily for the next 9 days

On 20th day, add 2 1/2 cups of sugar
1 or 2 cans of maraschino cherries and juice
stir on daily for the next 9 days

On the 30 day you are ready to bake the cake:

1/3 of fruit
1 box yellow cake mix
1/2 cup to 1 cup pecans
1 cup coconut
1 small box of instant vanilla pudding

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Email me at: carriescozykitchen@gmail.com

Fermented Christmas Fruit Cake

Mixed fruit 1.5Kg
Brewers Yeast
Slivered Almonds 225g
2 cups Brandy (or 2 cups apple juice)
2/3 cup Golden syrup.
450g Butter
275g Dark Brown Sugar
6 Large Eggs
3 Tbsp Molasses
450g Plain Four
225g Almond Meal
3/4tsp Ground clove
1 1/2 tsp Cinnamon
3/4 tsp Ground Ginger
Marzipan Icing
25.5 cm baking tin.
75g chopped hazelnuts
1/2 cup caster sugar

Place fruit in sterile fermentation vessel, get two cups of lukewarm water in a bowl, pour yeast over and wait for it to dissolve. Pour yeast mixture in with fruit and leave to ferment in warm location for up to one month.

Preheat oven to 150C. Take eggs and butter out to get to room temp.

Cream butter and sugar together till smooth. Add Eggs one at a time till combined, then add in molasses and mix.

Sift flour and mix in Almond meal and spices (Clove, Cinnamon, Ginger)

Place fermented fruit mixture in to a large bowl, mix in about a cup of flour and combine well, then add approximately a cup of the butter mixture and combine. Repeat till all flour and butter is combined with the fruit.

Grease cake tin and line the base with baking paper. Spoon in cake mix and tap the tin on bench-top to make sure no air bubbles are trapped at the base.

Bake in oven at 150C for one hour, then reduce the temp to 140C and bake for another 3 hours or till a skewer inserted to the cake comes out clean.

Let cake cool, place in a large airtight container and 'feed' (poke skewer in to cake and slowly pour mix over top of cake a little at a time till it soaks in or use brine injector to inject directly to cake) the cake one cup of brandy/golden syrup mixture each week for 2-4 weeks.

Chop Hazelnuts and lightly toast, set aside and place caster sugar in pan over medium heat till sugar starts to melt. Do not let the sugar get too hot or it will burn, if in doubt reduce the temperature. Once sugar is all melted, mix in hazelnuts and combine well. Pour out on silicon mat or baking paper. Once cool, place in zip-lock bag and crush with rolling pin to make fine hazelnut Praline (Any leftover makes a great ice cream topping)

Brush the top of cakes well with golden syrup and brandy mixture, Dust a clean bench top with plenty of icing sugar, roll out marzipan to the size of your cake then fold over rolling pin and place over cake. Gently use the rolling pin to even out the top of the icing on the cake and brush down lightly with brandy/golden syrup mix. Remove any excess with paper towel if required. Sprinkle on hazelnut praline over the top and decorate.

30 Day Cake Part 2, Day 10

30 Day Cake Day 10

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Email me at: carriescozykitchen@gmail.com

Amish Friendship Bread--No Starter Required!

~links~
AMISH FRIENDSHIP BREAD:

(I made half of this recipe and used 1 cup of sugar. I also didn't add any walnuts.)

SPURTLE:
LOAF PAN:
STACKABLE COOLING RACKS:

SHOP ALL MY KITCHEN FAVORITES IN MY AMAZON STORE:


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