Recipes using Fruit Starter

Fruit Starter Cake

1 1/2 c Fruit Starter
1 cake mix
1 small box instant pudding
1/2 c. Cooking Oil
4 Eggs
1 c. Nuts

Mix all ingredients; this will be thick. Pour in a Bundt Pan or 2 loaf pans. Bake @ 350 degrees for 45 minutes.

Note:
My Aunt always offered it to you for your ice cream.


Brandy Fruit Cookies

5 c. Flour
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Cloves
1 tsp. Baking Powder
1/2 tsp. Salt
1 3/4 c. Sugar
2 Eggs
1 c. Butter, Melted
2 c. Brandy Fruit
1 c. Nuts (optional)
1 tsp. soda

Sift together dry ingredients. Cream together sugar, eggs and butter. Add Flour mixture: tis will be very thick batter.

Add Fruit and nuts. Drop by teaspoon on lightly greased cookie sheet. Bake 350 degrees for 10 minutes. Makes about 6 dozens. I made these for a Nursing Home. They make a very soft cookie. I left the nuts out for them.


Scratch Friendship Cake

1 1/2 c Vegetable Oil
2 c. Sugar
3 Eggs well beaten
1 tsp. Vanilla
3 c. All purpose Flour
1 tsp. Baking Soda
1/4 tsp. Salt
1 c. chopped Nuts
3 c. Chopped Friendship Fruit, well drained

Mix together oil, sugar, and eggs in electric mixer, then add vanilla and beat well. Stir together flour, soda, and salt: blend into batter then add nuts and fruit. Bake in greased and floured Bundt tube, or 9X13 inch pan for 1 hour and 15 minutes at 325 degrees or until cake tests done. Let cool 10 minutes before removing from pan.
Serves 12

Friendship Cake (2)

1 box yellow, white or lemon cake mix
1 (4 serving size) box instant vanilla or lemon pudding mix
4 Eggs
2/3 c. Vegetable Oil
1 to 2 c. drained Friendship Fruit
1/2 to 1 c Raisins or other dried fruit (optional)
1/2 to 1 c. chopped walnuts (optional)
1/2 to 1 c. Shredded Coconut (optional)
1/4 to 1/2 c. of the drained liquid from fruit (optional)

Glaze (optional)
1/2 c. Sugar
1/4 c. Water
1/4 c. Orange Juice, Brandy, or Rum
1 Stick Margarine

Pour cake mix, pudding mix,eggs and oil into a large bowl. Stir with a spoon or beat with an electric mixer only until well mixed and smooth. Then stir in the drained fruit and any desired optional ingredients.

Pour into greased and floured tube or Bundt pan and bake at 350 degrees for about 1 hour, or until a pick inserted in the center comes out clean. (Note: The baking time can increase by 30 minutes or more. It seems to vary from starter to starter depending upon the fruit you've added, etc.)

Cool in the pan on wire rack for 10 minutes, then turn out onto the rack.

To make the glaze: Combine the sugar, water and orange juice or spirits in a saucepan. Add the margarine and bring to a boil until sugar is dissolved. Slowly pour hot syrup over the cooled cake.

Not sure of your recipe for the Fruit starter but I have two different one. One calls for 1 can (16 oz) apricot halves drained . I think it adds character to the starter. I also have used green Maraschino cherries.
Linda Doyal Topeka, Kansas

http://www.nancyskitchen