Home Up Contents Sharing Search
Friendship Cake

Family
Favorite
Recipes

Home • Up • Appetizers • Beverages • Breads • Eggs • Kid Stuff • Main Dishes • Pickles &  Preserves • Salads & Relishes • Sandwiches • Sauces & Dips • Side Dishes • Snacks • Soups • Sweet Treats • Terms & Tips

Home
Up
Angel Chocolate Cake
Apple Cake
Black Walnut Cake
Alice's Cheesecake
Chocolate Chocolate Intensity
Cream Puff Cake
Dicey Riley's Apple Cake
Elsie's Italian Cream Cake
Guinness Stout Ginger Cake
Jeanette's Cheesecake
Jenn's Cheesecake
Chocolate Loaf Cake
Chocolate Mayonaise Cake
Chocolate Moist Cake
Chocolate Swirl Cheesecake
Feathery Fudge Cake
French Orange Cake
Friendship Cake
Grandma's Apple Cake
Irish Whiskey Wedding Cake
Kitty Litter Cake
Lava Cake
Mary Lou's Rum Cake
Orange Blossoms
Pastel de Pecana
Pat's Carrot Cake
Popcorn Cake
Queen Elizabeth Cake
Red Velvet Cake
Sour Cream Coffee Cake
Rum Cake
Toasted Almond Cake
Useful Cake
Valentine Cake
White Cake


Let us know any comments, reviews corrections, and/or suggestions. 

Recipe contributions and pictures of dishes you have prepared are always welcome.

 

 

Friendship Cake
Delicious! Not your traditional fruit cake, makes a great gift.

This is one of those recipes where the origin is certainly lost.  It is always given with a jar of the fruit starter and the recipe.  It takes 30 days to make unless someone gives you a jar of starter but it is delicious.  Makes three cakes. Traditionally, you have a cake for you and you give the other two away with a jar of starter and the recipe.  (The starter is the juice)

Quantity Ingredients Preparation Notes

First Day Ingredients

  •  First Day:  Stir first day ingredients together and cover loosely.  Stir at random for the next ten days.  Do not refrigerate
  •  Tenth Day:  Add tenth day ingredients and stir at random for the next ten days.  Do not refrigerate
  •  Twentieth Day:  Add twentieth day ingredients and stir at random for the next ten days.  Do not refrigerate 
  •  Thirtieth Day
  •  Drain fruit from the juice and divide into five portions about 1 1/2 Cups each. This is your starter.  You will use one of the five portions for each cake you make.  Place each portion that you are not using for cake in a tight container.  It will last up to five days.
  •  Divide fruit into three parts, one for each cake.
  •  Mix together all thirtieth day ingredients for each cake you are making.
  •  Preheat oven to 350 degrees
  •  Put mix in a greased tube or bundt cake pan or small loaf pans.
  •  Bake for 40 to 50 minutes

Note:  During the thirty days, keep the container (large pickle jars work great) at room temperature.  Since this is a fermentation process, the fruit may bubble.  The lid must be kept loose as it may pop off.  The cake may be frozen after baking but the starter cannot.  Throw away any starter not used in five days.

2 1/2 Cups Sugar
1 1/2 Cups Starter (see 30th day)
1 Lg Can Peaches or Apricots & Juice -Diced

Tenth Day Ingredients

2 Cups Sugar
1 Lg Can Chunk Pineapple & Juice

Twentieth Day Ingredients

2 Cups Sugar
1 Lg Can Fruit Cocktail and Juice
10 oz Maraschino Cherries cut in halves

Thirtieth Day
You will need to have everything below for
each cake you make.

1 pkg Yellow Cake Mix (not pudding cake)
2/3 Cup Cooking Oil
4 Eggs
1 sm box Instant Pudding (vanilla or butter pecan)
1/3 Fruit Mix (drained)
1 Cup Chopped Pecans
1 1/2 Cups Starter Juice (drained from fruit)

Download a printer friendly version of this recipe.
 

 

• Up •
Back ] Home ] Up ] Next ]

 

Send mail to Collected Favorites  with questions or comments about this web site.
Copyright © 2000 - 2011 Soltys Family and Friends Favorite Recipes
Last modified: 02/19/11