FRIENDSHIP CAKE
BRANDIED
FRIENDSHIP CAKE
FRIENDSHIP CAKE
FRIENDSHIP FRUIT STARTER
THIRTY DAY FRIENDSHIP CAKE
FRIENDSHIP CAKE - 30 DAY CAKE
FRIENDSHIP BRANDY FRUIT STARTER
BRANDIED FRUIT
BRANDY FRUIT
FRIENDSHIP CAKE WITH BRANDIED FRUIT STARTER
FRIENDSHIP CAKE WITH BRANDIED FRUIT STARTER RECIPE
FRIENDSHIP CAKE 30 DAY CAKE
30 DAY FRIENDSHIPA CAKE RECIPE
FRIENDSHIP CAKE WITH STARTER
STARTER FOR THE FRIENDSHIP CAKE RECIPES
FRIENDSHIP FRUIT CAKE
FRIENDSHIP CAKE LINKS
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SECTION 1
FRIENDSHIP
CAKE
Fruit Starter
7 1/2 cups sugar,
divided 1 large can peaches with syrup;
diced 1 large can crushed pineapple with syrup
1 large jar Maraschino cherries in juice
In a large glass jar, stir together 2 1/2 cups sugar and peaches with
syrup. Lightly cover and let stand at room temperature for 10 days.
Add pineapple with syrup and 2 1/2 cups sugar; stir and let stand 10 days.
Add jar of cherries with juice and 2 1/2 sugar; stir and let stand 10 days.
The starter is ready to divide and feed for friendship cake.
Drain off the liquid to use as a starter in the cake recipe.
Use fruit over ice cream or pound cake.
Tip:
Be sure to cover lightly during standing.
After you receive your starter
1 1/2 cups starter
2 1/2 cups sugar
1 large can of fruit cocktail (with juice)
1. Put above in covered bowl. Do not refrigerate. Stir daily for 10 days.
2. On the 10th day add 2 1/2 cups sugar and another can of fruit cocktail.
Stir daily for 10 days.
3. On 20th day add two 9 oz. jars Maraschino cherries; drained and halved.
Stir daily 10 days.
4. On 30th day drain fruit for 2 or 3 hours. Divide fruit for 3 cakes.
The juice you have left is enough for 5 starters (keep one and give the
other four to your friends).
Time to make the cake
1 box lemon cake mix
1/2 cup chopped pecans
2/3 cup oil
4 egg whites
1 small box instant vanilla pudding
fruit from starter
Mix together all ingredients and add fruit. Pin in greased and
floured Bundt or Tube pan. Bake at 350° for 40 to 60 minutes
until cake test done. Cool completely and glaze.
Glaze:
8 oz. package cream cheese
1 stick butter
1 pound box powdered sugar
1 teaspoon vanilla
Beat all ingredients and drizzle on hot cake.
Makes enough glaze for three cakes.
Fermented Fruit Starter
(friendship Cake)
Ingredients:
20 oz Sliced peaches, chopped
7 1/2 c Sugar, divided
1 Package dry yeast
20 oz Pineapple, crushed
10 oz Maraschino cherries
30 oz Fruit cocktail, cut
Fermented Fruit Starter
(friendship Cake)
Instructions:
Do not drain fruit.
Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass
or crockery jar with a loose fitting lid, stir to mix.
Stir daily for 10 days.
On the 10th day, add pineapple and 2-1/2 c sugar.
Stir daily for another 10 days.
Add cherries, fruit cocktail and remaining sugar and stir daily
for 10 more days.
Drain fruit, reserve juice for the next batch.
Makes enough fruit for 4 cakes.
To make more starter, use 1-1/2 cups starter juice instead of yeast
with peaches and sugar.
Ingredients
CAKE
1 Box yellow cake mix
1 sm Box vanilla instant pudding
2/3 c Oil
4 Eggs
1 1/2 c Fruit only...no juice
1 c Nuts - pecans are best
Instructions
DO NOT REFRIGERATE...
USE ONLY WOODEN UTENSILS...
STORE IN COVERED CONTAINER
FIRST DAY:
In large bowl combine
1 1/2 cups starter juice,
2 1/2 cups sugar,
1 large can sliced peaches, drained and diced.
STIR DAILY FOR 10 DAYS
TENTH DAY:
add 2 1/2 cups sugar,
1 large can chunk pinapple with juice
STIR DAILY FOR 10 DAYS
20TH DAY:
Add 2 9oz. jars marashino cherries drained and diced...
I use both Red and green ones
STIR DAILY FOR 10 DAYS
30TH DAY:
Drain fruit- save liquid - you will have enough for
yourself and 2 Friends (1 1/2 cups each). You are ready to
bake 3 cakes.
The contributor added: Mix all ingredients and bake in a greased
bundt pan 300 * for 1 hour. I serve it plain as after it cools I
usually pour about 1-1 1/2 oz of rum over it to add flavor.....
very good!
Friendship Cake
http://www.ichef.com/recipe.cfm/recipe/Friendship%20Cake%20-%2030%20Day%20Cake/task/display/itemid/82407/recipeid/82069
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SECTION 2
FRIENDSHIP
FRUIT
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 1/4 cups brandy
1 1/4 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.
The brandied fruit should be kept refrigerated, and can be served with
ice cream, yogurt or pound cake. You can also use the brandied fruit in
a cake mix or scratch cake. Use about 2 cups (chopped) per cake mix.
The resulting liquid in this recipe is used to begin the starter in
Thirty Day Friendship Cake.
Friendship Fruit Starter
http://allrecipes.com/Recipe/Friendship-Fruit-Starter/Detail.aspx
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SECTION 3
THIRTY DAY
FRIENDSHIP
CAKE
INGREDIENTS
2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 1/2 cups white sugar
1 (15 ounce) can pineapple chunks with juice
1/2 cup white sugar
2 (10 ounce) jars maraschino cherries
2 1/2 cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 1/3 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
the ants out.
Day Ten:
Add 1 can of chunk pineapple and it's 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 at 325 degrees F (165 degrees C) for 55 to 65 minutes.
Thirty Day Friendship Cake
http://allrecipes.com/Recipe/Thirty-Day-Friendship-Cake/Detail.aspx
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SECTION 4
FRIENDSHIP
CAKE
30 DAY CAKE
Cook time:
1 Hr Prep time: 10 Min Serves: 8
INGREDIENTS
FRIENDSHIP CAKE STARTER
1 (16 oz.) can fruit cocktail in syrup
1 (16 oz.) can peaches in syrup
2 1/2 c sugar
1 (20 oz.) can pineapple tidbits
2 1/2 c sugar
1 (8 oz.) jar maraschino cherries
2 1/2 c sugar
FRIENDSHIP CAKE:
1 (2 layer) pkg. white cake mix (no pudding in the cake mix)
1 small box vanilla instant pudding
2/3 c vegetable oil
4 egg whites
1 1/2 c fruit only...no juice
1 c chopped pecans
powdered sugar for dusting
DIRECTIONS
1. FRIENDSHIP CAKE STARTER
Combine fruit cocktail with juice, peaches with juice and
2 1/2 cups sugar in large jar. Stir with wooden spoon until
sugar is dissolved, cover loosely ~ don't close the lid
completely. It will explode.
Let stand at room temperature. Stir once each day for 10 days.
Add pineapple with juice and 2 1/2 cups sugar, mix well. Stir
once each day for 10 days. Add cherries (cut in half) with
juice and remaining 2 1/2 cups sugar, mix well. Stir once each
day for 10 days.
Remove fruit and store in a covered plastic container in refrigerator.
Store starter juice in covered plastic container in refrigerator. May
store in refrigerator indefinitely. Fruit Yields enough for 3 cakes.
To start the process again start with 1 1/2 cups of starter juice an
add the fruit & surgar in the order given above. Give 1 1/2 cups of
starter juice to 2 friends.
2. For Cake mix all cake ingredients. Place in a oiled & floured bundt
pan. Bake in a 350 degree F oven for one hour. When cooled, dust with
powdered sugar or frost with cream cheese frosting.
FRIENDSHIP CAKE - 30 Day Cake
https://www.justapinch.com/recipes/dessert/cake/friendship-cake-30-day-cake.html
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SECTION 5
FRIENDSHIP
BRANDY
FRUIT
STARTER
This version of fruit starter uses brandy, not yeast, just to get
things started. This delightful concoction is used in cake mixes
and served over ice cream or pound cake.
It gets its name because you share it with friends so it makes a
great gift in a pretty jar. You will need a place to keep a large
jar at room temperature.
It takes a couple of minutes daily for care and feeding but the
smell alone is worth it! Possible substitutions or additions:
fruit cocktail, apricots, mandarin oranges or pears.
NOTE:
Since this is fermented, this fruit is not for kids unless used in baking.
Ingredient-list
pineapple+chunks 1 (20 ounce) can pineapple chunks, drained
peach+slices 1 (16 ounce) can peach slices, drained
maraschino+cherries 1 (10 ounce) jar maraschino cherries, drained
sugar 1 1/4 cups sugar
brandy 1 1/4 cups brandy
DIRECTIONS
TO START:
Combine all ingredients in a clean, large glass jar.
Stir gently with wooden spoon.
Cover and let stand at room temperature for three weeks,
stirring at least twice a week.
Fruit is fermented when it is translucent.
CARE AND FEEDING:
Stir mixture daily.
Every two weeks add one cup sugar and one cup of fruit and stir
gently. Alternate fruits each time.
Cover and let stand at room temperature at least three days
before using.
Do not add fruit more often than once every two weeks.
Do not delay adding fruit for more than one or two days past
schedule.
IMPORTANT:
To keep the starter going, retain at least three cups at all times.
SHARING:
Whenever you have more than six cups of fermented fruit, you may
divide it into two portions, being sure there are at least three
cups in each portion.
Do this just before you would do a normal feeding.
Feed each portion.
Give one portion to a friend (with Care and Feeding directions)
and keep one for yourself.
Friendship Brandy Fruit Starter
http://www.food.com/recipe/friendship-brandy-fruit-starter-203832
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SECTION 6
BRANDIED
FRUIT
Brandy or Cognac can be used as long as it is a minimum of 80-proof.
This is a formula you can use for whatever amount of fruit you choose.
The idea is to put up only fruit with outstanding flavor. It should be
ripe and bruise free. Peeling or not peeling is up to you, but do try
to use organic produce if possible.
Ingredients
For every pound of fresh fruit combine the following:
3 to 4 tablespoons sugar (depending upon the sweetness of the fruit)
1/3 cup water
Peel of 1/2 lemon or 1/4 orange
About 2 inches of a vanilla bean, split
1/2 teaspoon ground allspice or cinnamon, a piece of dried chile,
a few black peppercorns, or other spices (all optional).
Instructions
Bring to a simmer and cook until clear. Cool. Stir syrup and flavorings
into 2 1/4 cups 80-proof brandy or cognac.
Sterilize jars and lids in dishwasher by running through the short-wash
and dry cycles.
Peel and slice 1 pound ripe fruit and sprinkle lightly with fresh
lemon juice.
Pack fruit into sterilized jars, leaving about 1/2 inch head space. Pour
in brandy mixture, adding a piece of the zest and vanilla bean to each
jar. Seal and store in a cool, dark place for a minimum of 3 weeks.
Keep topping off jar with more brandy or cognac as you use the fruit. As
long as it is submerged in the alcohol, it is safe to eat. Keeps well for
9 to 10 months or longer if stored in refrigerator.
Brandied Fruit
https://www.splendidtable.org/recipes/lynnes-brandied-fruit
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SECTION 7
BRANDY
FRUIT
Makes about 1 quart
1 cup dried figs
1 cup plump prunes
1 cup dried apricots
1/2 cup dried cherries
1/2 cup raisins
2 teaspoons raw sugar
4 star anise pods
8 thin slices ginger
8 long strips clementine peel
About 375 ml brandy
1. In a large bowl, combine the dried fruit.
2. To a lidded 1-quart glass jar,
add 1/4 of the fruit.
Add 1/4 of the sugar, star anise, ginger and clementine peel.
Repeat 3 more times.
Pour over enough brandy to just cover the fruit.
Seal the jar with a lid. Let sit for a week before eating.
Brandy Fruit
https://food52.com/recipes/2543-brandy-fruit
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SECTION 8
FRIENDSHIP CAKE
WITH
BRANDIED
FRUIT STARTER
This delightful concoction is used in cake mixes and served over
ice cream or pound cake. It gets its name because you share it
with friends so it makes a great gift in a pretty jar.
Prep Time 20 minutes
Total Time 80 minutes
Servings 3 cakes
Ingredients
Brandied Fruit Starter for 30 Day Friendship Cake
1 (15-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can fruit cocktail, drained
1 (10-ounce) jar maraschino cherries, drained
1 cup granulated sugar
1 cup brandy
FRIENDSHIP CAKE MIX:
2 cups granulated sugar
1 cups brandied fruit Starter
1 (32-ounce) can sliced peaches with juice
1 (18.25-ounce) package yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package vanilla instant pudding mix
1 cup nuts, chopped
1/3 cup coarsely chopped brandied fruit
Directions
Brandied Fruit Starter should last indefinitely if handled properly.
Use clean equipment and keep it covered.
Combine all ingredients in a clean, nonmetal bowl; stir gently.
Cover and let stand at room temperature 3 weeks, stirring fruit
twice a week.
Serve fruit over ice cream or pound cake when desired, reserving
at least 1 cup starter at all times.
To replenish starter:
Add 1 cup sugar and one of the fruits (pineapple chunks,
peaches, apricot halves or maraschino cherries) every
1 to 3 weeks, alternating fruits each time; stir gently.
Cover and let stand at room temperature 3 days before
using again.
When you have 6 cups you can divide the fruit and start
a second glass container or give 3 cups away or make the
Friendship Cake.
Apricot or peach brandy may be substituted, if desired.
FRIENDSHIP CAKE MIX:
Combine in a gallon glass jar
2 1/2 cups sugar,
1 1/2 cups brandied fruit Starter
1 (32-ounce) can sliced peaches with juice;
stir all together; stir several times the first day and
thereafter, stir once each day.
Keep covered and at room temperature.
On Tenth Day add:
1 (32-ounce) can chunk pineapple with juice
2 1/2 cups granulated sugar
Stir once a day for 10 days.
On Twentieth Day add:
1 (32-ounce) can fruit cocktail with juice
2 1/2 cups granulated sugar
1 (10-ounce) jar maraschino cherries with juice, diced
Stir once a day for 10 days.
On Thirtieth day:
Drain liquid from fruit. Divide the juice into 1 1/2 cups each.
Place in jars with tight lids and give to a friend with a copy
of recipe as soon as possible.
Divide fruit into thirds.
Makes 3 cakes.
Cakes can be frozen after they are baked.
Juice or fruit cannot be frozen.
Friendship Cake Mix Recipe:
Combine all ingredients together, mixing well.
Bake in greased and floured Bundt pan at 350°F (175°C) for 50
to 60 minutes or until wooden pick inserted in center comes
out clean.
Cool in pan on rack for 15 minutes before removing.
Cool completely on wire rack.
Friendship Cake with Brandied Fruit Starter
https://www.keyingredient.com/recipes/835635032/friendship-cake-with-brandied-fruit-starter/
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SECTION 9
FRIENDSHIP CAKE
WITH BRANDIED
FRUIT STARTER
RECIPE
Ingredients
Brandied fruit Starter:
1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can apricot halves, drained
1 (10-ounce) jar maraschino cherries, drained
1 1/4 cup granulated sugar
1 1/4 cup brandy
Friendship Cake Mix:
2 1/2 cups granulated sugar
1 1/2 cups brandied fruit Starter
1 (32-ounce) can sliced peaches with juice
Friendship cake mix Recipe:
1 (18.25-ounce) package yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package vanilla instant pudding mix
1 cup nuts, chopped
1/3 of fruit
How to make it
Brandied Fruit Starter should last indefinitely if handled properly.
Use clean equipment and keep it covered.
Combine all ingredients in a clean, nonmetal bowl; stir gently.
Cover and let stand at room temperature 3 weeks, stirring fruit
twice a week.
Serve fruit over ice cream or pound cake when desired, reserving
at least 1 cup starter at all times.
To replenish starter, add 1 cup sugar and one of the fruits, pineapple
chunks, peaches, apricot halves or maraschino cherries every 1 to 3
weeks, alternating fruits each time; stir gently.
Cover and let stand at room temperature 3 days before using again.
Makes 6 cups.
Apricot or peach brandy may be substituted, if desired.
Friendship Cake Mix:
Combine in a gallon glass jar and stir all together; stir several
times the first day, thereafter stir once each day.
Keep covered and at room temperature.
On Tenth Day Add:
1 (32-ounce) can chunk pineapple with juice
2 1/2 cups granulated sugar
Stir once a day for 10 days.
On Twentieth Day Add:
1 (32-ounce) can fruit cocktail with juice
2 1/2 cups granulated sugar
1 (10-ounce) jar maraschino cherries with juice, diced
Stir once a day for 10 days.
On Thirtieth day:
Drain liquid from fruit.
Divide the juice into 1 1/2 cups each.
Place in jars with tight lids and give to a friend with a copy
of recipe as soon as possible.
Divide fruit into thirds.
Makes 3 cakes.
Cakes can be frozen after they are baked.
Juice or fruit cannot be frozen.
Friendship Cake Mix Recipe:
Combine all ingredients together, mixing well.
Bake in greased and floured Bundt pan at 350*F (175*C)
for 50 to 60 minutes or until wooden pick inserted in
center comes out clean.
Cool in pan on rack for 15 minutes before removing.
Cool completely on wire rack.
Friendship Cake with brandied fruit starter Recipe
http://www.grouprecipes.com/79583/friendship-cake-with-brandied-fruit-starter.html
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SECTION 10
FRIENDSHIP CAKE
30 DAY
CAKE
INGREDIENTS
FRIENDSHIP CAKE STARTER
1 (16 oz.) can fruit cocktail in syrup
1 (16 oz.) can peaches in syrup
2 1/2 cups sugar
1 (20 oz.) can pineapple tidbits
2 1/2 cups sugar
1 (8 oz.) jar maraschino cherries
2 1/2 cup sugar
FRIENDSHIP CAKE:
1 (2 layer) pkg. white cake mix
1 small Box vanilla instant pudding
2/3 cup vegetable oil
4 Egg whites
1 1/2 cup Fruit only...no juice
1 cup chopped pecans
powdered sugar for dusting
PREPARATION
FRIENDSHIP CAKE STARTER
Combine fruit cocktail with juice, peaches with juice and
2 1/2 cups sugar in large jar. Stir with wooden spoon until
sugar is dissolved, cover loosely ~ don't close the lid
completely. It will explode. Let stand at room temperature.
Stir once each day for 10 days. Add pineapple with juice and
2 1/2 cups sugar, mix well. Stir once each day for 10 days.
Add cherries (cut in half) with juice and remaining 2 1/2
cups sugar, mix well. Stir once each day for 10 days.
Remove fruit and store in a covered plastic container in
refrigerator. Store starter juice in covered plastic container
in refrigerator. May store in refrigerator indefinitely. Fruit
Yields enough for 3 cakes. To start the process again start
with 1 1/2 cups of starter juice an add the fruit & surgar in
the order given above. Give 1 1/2 cups of starter juice to 2
friends. For Cake mix all cake ingredients. Place in a oiled
& floured bundt pan. Bake in a 300 degree F oven for one hour.
When cooled, dust with powdered surgar or frost with crean
cheese frosting.
FRIENDSHIP CAKE - 30 DAY CAKE
http://www.epicurious.com/recipes/member/views/friendship-cake-30-day-cake-52955511
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SECTION 11
30 DAY
FRIENDSHIP CAKE
RECIPE
First Day:
1 1/2 cups starter (not necessary)
2 1/2 cups sugar
1 large can (28 ounces) sliced peaches and juice
In glass jar, stir together starter, sugar and peaches. Stir every
day for nine days. Use wooden spoon; do not use metal. Keep lid or
cover loose.
On 10th Day, add:
2 cups sugar
1 large can (20 ounces) crushed pineapple and juice
Stir every day for nine days.
On 20th day, add:
2 cups sugar
2 cans (10 ounces each) maraschino cherries and juice
Stir every day for nine days.
On 30th day:
Drain liquid from fruit, and divide fruit into thirds. Divide juice
into 11/2-cup batches. Give to a friend with a copy of this recipe.
You do not need starter to make this cake.
Use the starter within 5 days. Do not refrigerate any of the above.
You have enough fruit for three cakes, so triple the ingredients
when you shop.
For cake:
1 box butter-flavored yellow cake mix
4 eggs
1 cup flaked or shredded coconut, optional
1 box (41/2-cup servings) instant vanilla pudding
1 cup chopped pecans or walnuts
2/3 cup oil
1/3 of the fruit, drained
Combine all ingredients using wooden spoon. Do not use electric mixer.
Bake in greased and floured (or use cooking spray) Bundt or tube pan
at 350°F for 50 to 60 minutes. May need to leave it as long as 70
minutes. As soon as you can handle pan without pot holders, place cake
on plate, wrap with clear plastic wrap and place in freezer. Keep flat
until frozen. Then remove cake and wrap additionally in freezer wrap.
When serving, take out cake and slice what you need. Return remainder
to freezer. It will keep well for 6 months to a year.
30-Day Friendship Cake Recipe
http://www.grit.com/departments/30-day-friendship-cake-recipe
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SECTION 12
FRIENDSHIP CAKE
WITH
STARTER
STARTER:
3/4 cup drained peach chunks
3/4 cup drained pineapple
6 maraschino cherries, halved
1 1/2 cups granulated sugar
1 (1/4-ounce) package active dry yeast
1. Combine ingredients and place in a large glass jar with a loose
cover at room temperature. (I use a sun tea jar)
2. Stir several times the first day, once a day thereafter for 14 days.
The starter will have fermented enough to start Friendship Cake Mix.
Friendship Cake Mix:
1 1/2 cups Starter
2 1/2 cups granulated sugar
1 (32-ounce) can sliced peaches with juice
1. Place into a gallon jar. Stir once a day for 10 days.
Keep covered and at room temperature.
On 10th day add:
2 1/2 cups granulated sugar
1 (32-ounce) can chunk pineapple with juice
1. Stir once a day for 10 days.
On 20th day add:
2 1/2 cups granulated sugar
1 (10-ounce) jar maraschino cherries
1 (32-ounce) can fruit cocktail with juice
1. Stir once a day for 10 days.
On 30th day:
1. Drain juice from fruit. Divide juice into 5 or 6 jars of
1 1/2 cups juice each and give to friend(s).
2. Divide the fruit into 3 equal parts. You will have enough
to make 3 cakes.
Friendship Cake Mix Recipe:
1 (18.25-ounce) package yellow cake mix (not pudding cake)
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package instant vanilla pudding
1 cup chopped nuts
1/3 of the fruit (2 cups)
1. Combine with an electric mixer all ingredients and bake in
greased and floured tube or Bundt pan at 350*F (175*C) for 50
to 60 minutes or until wooden pick inserted in center comes
out clean.
2. Cool on wire rack in pan 15 minutes before removing.
This cake is soooo good and freezes well. I like to keep one
frozen for unexpected company. You can take it out slice it
while frozen and it thaws in just minutes.
Friendship Cake with Starter
http://www.hillbillyhousewife.com/friendship-cake.htm
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SECTION 13
STARTER FOR
THE FRIENDSHIP CAKE
RECIPES
Recipe will be the basic starter for friendship cakes. Includes
Friendship Starter Ingredients and Starter for other Friendship
Cakes recipes. Many flavors of friendship cakes can be made using
this starting recipe.
Friendship Starter Ingredients:
2/3 cup Sugar
2/3 cup Milk
2/3 cup Flour
The Friendship Cake Ingredients:
1 cup Starter
2/3 cup Oil
3 Eggs
2 cups Flour
1 cup Sugar
2 tsp Vanilla
2 cups Chopped fruit
(mix and match fruits for different tastes)
1 1/2 tsp Cinnamon
2 tsp Baking powder
1 1/2 tsp Baking soda
1/2 tsp Salt
1/2 to 1 cup Nuts (optional)
Oven Temp ~ 350°
Baking Time ~ 40 - 50 Minutes
Pan Type ~ Bundt or loaf pans
Starter for Friendship Cakes Directions:
Mix starter ingredients in a plastic or glass container with
a tight lid. Cover, store at room temperature for 17 days,
stirring once a day.
After that, leave undisturbed for 1 day. For the next 3 days,
stir again daily.
Add 1 cup each of sugar, milk and flour, then stir once daily
for the next 4 days.
On the 4th day add another cup of each, sugar, milk and flour.
Mix well.
Give 1 cup each to two friends, use 1 cup to make a friendship
cake recipe or use as base for another batch of starter.
Friendship Cake Directions:
Preheat oven, grease and flour pan.
Combine all of the Friendship Cake ingredients until well mixed.
Pour friendship cake batter into pan and bake until cake tests done.
Cool in pan for 10 minutes, then turn out and continue cooling.
Friendship cakes are delicious with Cream Cheese Icing.
Starter For The Friendship Cake Recipes
http://www.recipes4cakes.com/herman/starter_recipe.htm
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SECTION 14
FRIENDSHIP
FRUIT
CAKE
Fermented Fruit:
1 pint Friendship Fruit Cake Starter
1 16-oz. can sliced peaches, with liquid – do not drain
1 20-oz. can pineapple tidbits, with liquid – do not drain
2 10-oz. jars maraschino cherries, drained and halved
6 cups sugar, divided
Cake Batter:
8 eggs, beaten
1 1/3 cups vegetable oil
2 boxes yellow cake mix
2 small boxes instant vanilla pudding
2 cups chopped pecans or walnuts
2 cups sweetened flaked coconut (optional)
2 cups raisins (optional)
Day One
Date: ______
Pour Starter into a large glass jar. Cut peaches into chunks then add
peaches and liquid from the can into jar. Add 2 cups sugar and stir
well. Cover jar with a clean kitchen towel or paper towels and secure
with a rubber band (do not seal lid tightly as the mixture needs air
to ferment). Stir mixture once each day for 10 days.
Day Ten
Date: ______
Add pineapple tidbits, with liquid to the jar. Add 2 cups sugar and
stir well. Cover jar with a clean kitchen towel or paper towels and
secure with a rubber band (do not seal lid tightly as the mixture
needs air to ferment). Stir mixture once each day for 10 more days.
Day Twenty
Date: ______
Add drained and halved cherries to the jar. Add 2 cups sugar and stir
well. Cover jar with a clean kitchen towel or paper towels and secure
with a rubber band (do not seal lid tightly as the mixture needs air
to ferment). Stir mixture once each day for ten more days.
Day Thirty – Time to Bake!
Date: ______
Grease and flour 4 small (8-inch, 6-cup) or 2 regular (10-inch, 12-cup)
bundt pans*. Preheat oven to 300 degrees.
Drain fruit, reserving liquid to be given away as Starter (should yield
3-4 pints of liquid).
Combine eggs and oil in a large bowl and mix well. Add cake mixes and
pudding mixes and stir until combined (small lumps are OK). Stir in
fruit, nuts, coconut and raisins.
Divide batter evenly into pans. Bake at 300 degrees until a toothpick
inserted in the middle comes out clean (45-50 minutes for small, 70-90
minutes for large). Remove cakes from oven and cool in pans. Invert
cakes onto serving plates. Store cakes in an air-tight container or
cover with plastic wrap. Freeze for up to three months.
*I like to make 4 small cakes. I keep one for myself and give the other
three away with pints of the starter and copies of the recipe.
Friendship Cake Starter
Don’t have any Starter? Start your own!
1 20-oz. can pineapple chunks, drained
1 16-oz. can apricots, drained
1 16-oz. can sliced peaches, drained and cut into chunks
1 10-oz. jar maraschino cherries, drained
1 1/4 cups brandy
1 1/4 cups sugar
Combine all ingredients in a large glass jar and stir well. Cover
with a LOOSE-fitting lid* (nothing air-tight) and let stand at
room temperature for three weeks. Stir mixture 2-3 times each week.
Drain fruit, reserving liquid (Starter). Serve fruit over pound cake
or ice cream or anything else that suits your fancy. Pour reserved
liquid into a pint-sized jar and give to a friend with the recipe
for the Friendship Fruit Cake or use it yourself to make the cake
and more starter.
*you can either set the lid askew or cover with a kitchen towel or
cheesecloth but DO NOT seal it with a tight lid or it may burst.
Friendship Fruit Cake
http://www.southyourmouth.com/2014/01/friendship-fruit-cake-plus-starter.html
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SECTION 15
FRIENDSHIP
CAKE
LINKS
Amish Friendship Cake
http://www.armchair.com/recipe/bake003.html
Amish Friendship Cake
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/30/a-friendship-cake-called-herman
Brandied Fruit
http://www.cooks.com/rec/search/0,1-0,brandied_fruit,FF.html
Brandied Fruit Starter
http://www.myrecipes.com/recipe/brandied-fruit-starter
Brandied Fruit Topping
http://allrecipes.com/recipe/24278/brandied-fruit-topping/
A friendship cake called Herman
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/30/a-friendship-cake-called-herman
Friendship Cake Starter or 30 Day Cake Recipe
http://www.recipetips.com/recipe-cards/t--81838/friendship-cake-starter-or-30-day-cake.asp
FRIENDSHIP CAKE RECIPE
http://www.cooks.com/recipe/es2er8f9/friendship-cake-recipe.html
Friendship cake recipe
https://www.crecipe.com/friendship+cake+recipes
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Herman friendship cake
https://www.bbcgoodfood.com/recipes/2148638/herman-friendship-cake
Herman The German Friendship Cake
http://www.hermanthegermanfriendshipcake.com/
Herman (Hermann) friendship cake
https://www.netmums.com/recipes/herman-friendship-cake
How to Make Starter for Friendship Cake
https://www.leaf.tv/articles/how-to-make-starter-for-friendship-cake/
Keep it Going German Friendship Cake
http://www.food.com/recipe/keep-it-going-german-friendship-cake-26995
Thirty Day Friendship Cake
http://allrecipes.com/recipe/7900/thirty-day-friendship-cake/
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The Grocer's Encyclopedia
http://en.wikipedia.org/wiki/The_Grocer%27s_Encyclopedia/
What Eats?
http://www.whateats.com/
Fermentation in food processing
https://en.wikipedia.org/wiki/Fermentation_in_food_processing
Portal:Agriculture and Agronomy
https://en.wikipedia.org/wiki/Portal:Agriculture_and_Agronomy
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