30 Day or Friendship Cake - Recipe

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30 DAY OR FRIENDSHIP CAKE

Fruit Starter:

In a very large bowl, put 1st day:

2 1/2 cups of sugar
1 1/2 cups of starter
1 large (29 oz.) can of sliced peaches and juice.

Stir together and cover every day for nine days. On the tenth day, uncover and add:

2 cups of sugar
1 large can chunk pineapple in juice

Stir and cover, repeat every day for nine days. On the 20th day, uncover and add:

2 cups of sugar
1 large can of fruit cocktail & juice
1 (10 oz.) jar maraschino cherries and juice

Stir and cover, repeat every day for nine days. On the 30th day, drain the liquid, divide into 1 1/2 cup portions into airtight containers and give to your friends with a copy of this recipe as soon as possible. Starter must be used within five days.

**Important** During the 30 days, do not refrigerate this mixture. The starter should be kept covered, in a large container. The baked cake may be frozen and it will keep well for up to one year. The fruit juice cannot be frozen.

Makes 3 Bundt cakes.

Friendship Cake:

Divide the fruit into 3 mixing bowls, approx. 2 cups in each. Add for each cake:

1 box yellow cake mix (not the pudding kind)
2/3 cup oil
4 eggs
1 small box instant vanilla pudding
1 cup chopped nuts (optional)

Preheat oven to 350°F.

Grease and flour Bundt pan; set aside. With mixer set at medium speed, combine above ingredients until well blended. Pour into prepared Bundt pan and bake at 350°F for approximately 50 minutes; toothpick inserted should come out clean.

Submitted by: Brenda

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recipe reviews
30 Day or Friendship Cake

· Jul 26 · #185217

Nanaof3 (Oklahoma) says:

I have actually frozen this starter for 5 years and it is perfectly fine. If anything, it is more active than it was when I used it before!

· Nov 30 · #186445

Susan W (North Carolina) replies:

What did you store it in when you put it in the freezer? Thanks

· Dec 30 · #189397

Narseary Harris (New York) replies:

I want to know that too. Please let me know what you store it in when you put it in the freezer. Thanks

· Nov 12 · #182755

Linda (Tennessee) says:

Good to the last bite!

· Jan 9 · #162614

Sally (Pennsylvania) says:

I haven't made this in about 20 years and I went to make it again, but I can't find any yellow cake mixes without pudding in the mix. Any suggestions?

· Jan 18 · #151601

Barbara (Georgia) says:

Can I keep the starter to use later, and if so how do I keep it?

· Jan 18 · #151602

Diane (Wisconsin) replies:

Barbara, see Care and feeding of Herman Yeast Starter

· Jan 3 · #90240

Marlene (Washington) says:

The starter is the liquid only. You give 1 1/2 c. of starter to each friend, along with complete recipe above. They start from day one. You use 1 1/2 to 2 c. fruit in the cake batter.

· Jan 3 · #90239

Marlene (Washington) says:

This recipe assumes you were given a jar of starter. This starter is NOT the one found at Sour Dough Starter For Amish Friendship Cake. That starter is really for Friendship Bread not Friendship Cake, it is a sourdough type starter. The starter needed for this recipe is the same as the starter you end up with if you follow the directions. It is the fermented juice from the fruits.

To make your own starter from scratch see my recipe, FRIENDSHIP FRUIT CAKE STARTER, 3 VERSIONS on this site.

Here is one version: VERSION 2

3/4 c. peaches, drained and cut into chunks
3/4 c. pineapple chunks, drained
6 maraschino cherries
1 1/2 c. sugar
1 1/4 pkgs. dry active yeast

Combine ingredients in a glass jar or bowl, do not use a metal container. Keep at room temperature, uncovered or loosely cover with a dish towel or saucer, stir every day for 14 days with a wooden or plastic spoon; do not use metal utensils. Drain fruit, use to make one Friendship Cake. Use the juice as the starter for Friendship cake, starting with day one.

· Oct 16 · #81113

Laura (Quebec) says:

I make this cake every year for Christmas without the starter, and trust me it works perfectly well, oh and yes it is delicious!

· Oct 15 · #81068

Lorri (Florida) says:

I had a friend that made something very similar, seems to me she added yeast to get it started. It was great over ice cream! Wish I could remember how she made it.

· Oct 13 · #80900

Amy Simmons (South Carolina) says:

Loved this recipe. I have made it many times. My husbands favorite is orange cake mix and walnuts.

· Oct 9 · #80574

Amber (Louisiana) says:

My grams always made this every Christmas

· Oct 2 · #79929

Annette (United States) says:

This is not specific enough. It's fine until the end of starter on day 30. 1 1/2 cup portions to friends, then says 2 cups. How much goes into cake recipe? Confusing.

· Oct 2 · #79930

Sadee (North Carolina) replies:

It says approximately 2 cups fruit per Bundt cake. The yield on the 30 day plan is 6 cups fruit. If you give some fruit away or plan to retain a portion for your own new batch you likely won't be making 3 cakes (at the same time).

· Oct 3 · #79989

Jodi (New Hampshire) replies:

1 1/2 cup liquid (you must drain) then its approx. 2 c. fruit

· Oct 1 · #79846

Lonna (Alaska) says:

What or how do you make the starter? First Day-1 1/2 c starter?

· Oct 1 · #79847

Louise (Kansas) replies:

Starter recipe: Amish Sour Dough Starter

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“FRIENDSHIP CAKE”
“AMISH CAKE”	“CAKE”	“ST PATRICKS DAY”
	“ST CAKE”

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