As November arrives, we find ourselves reflecting on the whirlwind that has been 2020. This year has been one for the history books, simultaneously feeling like it's flown by and stretched on endlessly. With the arrival of November, our thoughts and feelings naturally shift towards the upcoming holiday season.
The first day of November often brings with it a sense of excitement for the holidays. We begin to envision cozy evenings by the fire and the magical expressions on children's faces as they anticipate Santa's arrival and admire twinkling lights.
Thanksgiving Day holds a special place in my heart as my favorite holiday. The aroma of a Thanksgiving dinner cooking in the oven and the joy of spending time with family create an unparalleled atmosphere. While our gatherings may be smaller this year, our feelings of gratitude are more profound than ever.
At Joyful Sentiments Jewelry, we're deeply thankful for you, our customers, as well as our families and the things that matter most in life.
This Thanksgiving, take a moment to express your gratitude to your loved ones. Practicing thankfulness and appreciation can lead to increased happiness and inner peace. It's fitting that the entire month of November has been designated as the National Month of Gratitude in the United States.
Consider spending some time baking this month. It's a relaxing activity that allows you to focus solely on the task at hand, providing a welcome distraction from daily stresses.
Here's a recipe you might not expect to enjoy: a fruitcake. But before you dismiss it based on the notorious reputation of endlessly regifted fruitcakes, let me introduce you to the Friendship Cake.
This unique cake is made with a starter (recipe below) that you can share with friends along with the finished product. You can bake smaller cakes in loaf pans to give as gifts. It's a delicious way to show your appreciation for others, and they'll be grateful for such a tasty treat!
Friendship Cake
Ingredients
2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 ½ cups white sugar
1 (15 ounce) can pineapple chunks with juice
½ cup white sugar
2 (10 ounce) jars maraschino cherries
2 ½ cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 ⅓ cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut
Directions
Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep ants away.
Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking pans.
It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
Bake cakes in the preheated oven for 55 to 65 minutes.
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Friendship Cake Starter
Ingredients
1 (15 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
1 (15 ounce) can sliced peaches, drained
1 (10 ounce) jar maraschino cherries, drained
1 ¼ cups brandy
1 ¼ cups white sugar
Directions
- In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.
Starter can be frozen for your next cake.
Wishing everyone a Happy Thanksgiving filled with warmth, love, and delicious food!