Thirty Day Fermented Fruit Friendship Cake
The Recipes I found here, and there, with the familiar recipe I used in the 80's, and 90's, was not available where I looked, but here it is, all cleaned up, and ready for you, and I hope you are as excited to know as I was, that I/You, can start this ferment from scratch, if it's been a long time, and no one is sharing one of these gems of recipes. The photo is a free one, because at the time of this writing, I am in the middle of my, well, 3/4 of the way through, actually, (SQuuueeeeee) the making of my first, from scratch batch, and it is looking, AweSome, and I can't wait til my last 10 days are behind me, and it's time to bake these yummy loaves, and hopefully I can find someone who wants some starter, to get started putting away some sweetcake, for the summer days ahead, when hard work can often find you hungry, and wanting some yummy sweetness for an afternoon snack, or a quick breakfast.
Fermented
Fruit FRIENDSHIP CAKE
To
begin a batch from Scratch, without a starter, you will need:
1
20oz. Can of chopped, or cubed Peaches
2
½ cups Sugar
optional
1 pkg dry yeast.
I
made mine, without the yeast and it turned out perfectly, in the high
desert, of Nevada. If you are in humid areas and you want to
establish a healthy bacteria quickly, you may want to use the yeast
packet. I would most likely try it without, myself. Fermenting is
simply done, on my counter, out of direct sunlight, fairly often. Add
these to a one gallon glass container, with either a non screw rubber
closure, or you can also use a piece of cotton material like a
hanky, or cheese cloth,fastened to keep out bugs, like fruitflys,
with a rubber band, so the gas created by the fermenting process can
escape, and after a thorough stir, to dissolve as much of the sugar
as will dissolve, leave on the counter or in a cool ish dark place of
your choosing.
If
you have a starter, given by a Friend, then add your Peaches and
Sugar, as listed above, on arriving home with your jar of starter
juice. The wild bacteria, from the air, of the places it's been,
will flavor it a bit differently, just like a sourdough starter will,
and this makes for a bit of flavor excitement on tasting yours for
the first time. If you need to wait for a bit, before starting your
batch, you can freeze it. When you are ready, just bring to room temperature, and begin
with your Peaches and sugar. If needed, give it 2 to 3 days extra in
your first fermenting segment, to re-enliven, but it should be fine,
once fed with the sugar and fruit.
Stir
your Peaches and Sugar, Every Day, for 10 Days.
Day
10-
add 1- 20oz. can of Crushed Pineapple
2
½ cups of Sugar
Stir
Every Day, for 10 more Days
Day
20-
add 1-30oz can, OR, 2-15oz cans of Fruit Cocktail
1-10oz.
Jar of Maraschino cherries, juice included
Stir
Every Day, for 10 more Days
Day
30- Strain/Separate your Fermented Fruit, from it's juice, and
add 1 ½ cups each, of your juice, to 2 pint jars, and put aside for
gifting, and do the same for your own Gallon Jug, and begin your
process again, with your Peaches and Sugar.
To
make your Friendship Cake, you make 2
separate batches of
cake, adding half of your fruit to each batch, and pour in to 2- 9”
buttered, and floured cake pans, or like me, I spray, and flour
individual mini loaf pans, that come in a 10 pack, using one pack per
batch, and freeze them, individually, so I can have them on hand as
needed.
For
Each cake batch:
preheat
your oven to 325 degrees fahrenheit/165C
Ingredients:
1
box cake mix, I have used Chocolate, and Vanilla, and make one batch
each
1
box instant pudding
2/3
cup (154g) vegetable oil
4
eggs
Stir,
add ½ of reserved fruit, stir, then add optional ingredients as
desired:
1
cup (100+g) raisins
1
cup (160g) chopped nuts
1
cup (60g) shredded coconut
Bake
cake forms for 55-60 minutes, or individual loafs for 25-30 minutes,
checking with a toothpick inserted in the center, that comes out
clean, for doneness.
Enjoy, just as I know I will! <3 p="">
