Amish Friendship (Fruit) starter

[sandyh]

I saw you had the yeast starter, but this is the one I've tried. Don't let the smell get to you. It is wonderful!!

Starter

3/4 cup canned peaches in heavy syrup, drained and cut into pieces
3/4 cup canned pineapple chunks in heavy syrup, drained
6 maraschino cherries, cut in half
1 1/2 cups sugar
1 package Red Star Instant Blend Dry Yeast or Quick-Rise Yeast

Combine ingredients and place in a glass jar with a loose cover-an apothecary jar is perfect. Set in a fairly warm place. Stir several times the first day, then stir once a day. At the end of two weeks the starter has fermented enough to make sauce.
TIP: Share one cup of the starter with a friend. Doubling the recipe is not recommended.

Upside Down Cake

1/4 cup butter
1/3 cup firmly packed brown sugar
1/3 cup chopped nuts
1 cup drained fermented fruit
1 1/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup fruit syrup
1/4 cup vegetable oil
2 eggs
Preheat oven to 350 degrees. Melt butter in 8-inch square pan. Add brown sugar, drained fruit and nuts; mix well. Set aside. In medium mixing bowl, combine remaining ingredients; mix well. Pour batter over topping in prepared pan. Bake for 40 to 45 minutes until golden brown. Cool 5 minutes; loosen edges with knife and invert onto serving plate. Serve warm with whipped cream or ice cream, if desired.

[Sara Noel]

bumping to give credit to red star yeast and to also add that fruit starter is a two step process for best fermentation. A step was left out of this post.

You start with the fruit starter and then add the following to make fruit sauce. It's a 3 week total process. You then use this sauce to make the cake you posted.

Fruit sauce
1 cup fermented fruit
1/2 canned peaches in heavy syrup, drained and cut into pieces
1/2 cup canned pineapple chunks in heavy syrup, drained
6 maraschino cherries, cut in half
1 cup sugar
Combine all ingredients in a glass jar with a loose cover, stir well. Set in a fairly warm place. Continue to stir once a day. Sauce can be served after one week. Fruit and sugar must be repeated every two weeks. No need to refrigerate. Sauce will keep many months if directions are carefully followed.