Super Moist Friendship Cake recipe
YIELD
48 servingsPREP
30 minCOOK
1 hrsREADY
31 daysIngredients
Directions
Pour starter into glass gallon jar. Add can of sliced peaches with the juice; cut each slice into 4 pieces.
Add 2½ cups sugar.
Stir.
Cover jar loosely and keep at room temperature. Stir every day for 10 days.
All the sugar may not dissolve for several days.
Don’t cover airtight.
Day 10.
Add can of pineapple tidbits with juice and 2½ cups sugar.
Stir.
Continue as before, stirring every day for 10 more days.
Your starter has changed color and your fruit will foam when stirred.
Day 20.
Add 3 6-oz jars of maraschino cherries, drained. Cut each cherry in half.
Add 2½ cups sugar. Stir. Continue stirring daily for 10 days.
These are the last ten days. The cherries will give the juice its pinkish color back.
Day 31.
You will now bake your cakes. Preheat oven to 300℉ (150℃).
Grease and flour your pans.
Drain fruit into a large bowl. Pour juice into 3 pint jars.
Into a large bowl put 1 box cake mix, 1 box instant vanilla pudding mix, 4 eggs, ⅔ cup oil and ½ the drained fruit.
Mix with a spoon only until well mixed.
Then stir in 1 cup each of raisins, walnuts, pecans and coconut.
Pour into prepared pans. Bake until straw inserted in center comes out clean.
Makes 2 tube pans or 12 one pound loaves or 4 loaves, 9 ½×5 ½×3-inch.
Bake one tube pan at a time for approximately 60 to 90 minutes.
this is a recipe I had years ago and lost and then a friend told me about this web site and that she had found the recipe for the cake, Thank you God for this site. I have starter just waiting in my freezer for this recipe.
What is in the original starter and how do you make it? I can't make the cake until I have the starter.
Hi, Patty. If you type in friendship starter in search bar, you will see Amish starter recipes, and you can use it to make this cake. Hope this helps. Happy baking :)