Thirty-Day Friendship Cake

Thirty-Day Friendship Cake
  • PREP TIME
    1 hrs
  • COOK TIME
    55 mins
  • TOTAL TIME
    721 hrs 55 mins
  • SERVING
    48 People
  • VIEWS
    229

Embark on a month-long culinary journey with this Friendship Cake, a delightful fruitcake born from a unique starter. Patience yields two incredibly moist and flavorful cakes, perfect for sharing…or keeping all to yourself!

Ingridients

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Nutrition

  • Carbohydrate
    56 g
  • Cholesterol
    31 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    220 mg
  • Sugar
    39 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Day One: In a large glass jar or bowl, combine the starter with the strained juice from the can of peaches. Dice the peach slices into quarters and add them to the mixture. Incorporate 2 1/2 cups of sugar. Cover loosely with a clean dish towel and let it sit at room temperature for 10 days, stirring once each day. (Total time: 10 days)

Image Step 02
02 Step

Recipe View Day Ten: Strain the juice from the can of pineapple chunks into the starter mixture. Halve the pineapple chunks and add them as well. Stir in 1/2 cup of sugar until dissolved. Cover loosely and let sit at room temperature for another 10 days, stirring daily. Expect the color to change and the mixture to become foamy upon stirring. (Total time: 10 days)

Image Step 03
03 Step

Recipe View Day Twenty: Halve each maraschino cherry and add them to the starter mixture. Stir in the remaining 2 1/2 cups of sugar until well combined. Allow the mixture to sit, loosely covered, at room temperature for the final 10 days, stirring daily. The color will gradually turn a soft pink from the cherries. (Total time: 10 days)

Image Step 04
04 Step

Recipe View Day Thirty: Drain the liquid from the fruit mixture. Divide the drained liquid into three glass or ceramic pint jars – one for your future baking endeavors and two to gift to friends. Set aside the fruit mixture. (Total time: 15 minutes)

Image Step 05
05 Step

Recipe View Preheat oven to 325 degrees F (165 degrees C). Generously grease and flour two 9x13-inch baking dishes. (Total time: 15 minutes)

Image Step 06
06 Step

Recipe View In a large bowl, beat together one box of cake mix, 4 eggs, 2/3 cup of oil, and one package of instant pudding until thoroughly combined. Gently fold in half of the reserved fruit mixture. Stir in 1 cup of raisins, 1 cup of nuts, and 1 cup of coconut until evenly distributed. The batter will be quite stiff. Pour the batter into one of the prepared baking dishes. Repeat this step for the second cake. (Total time: 30 minutes)

Image Step 07
07 Step

Recipe View Bake the cakes in the preheated oven until a toothpick inserted into the center comes out clean, approximately 55 to 65 minutes. (Total time: 55-65 minutes)

Ensure your starter is active and bubbly for the best results.
Feel free to substitute other dried fruits or nuts according to your preference.
A water bath in the oven can help keep the cakes moist during baking. Fill a roasting pan with hot water and place it on the lower rack of the oven.

Deon Ziemann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 76 Ratings)
Total Reviews: (6)
  • Thea Weissnat

    Michael R: Made this for a potluck and it was a huge hit! Everyone wanted the recipe.

  • Delaney Halvorson

    Sarah M: This cake is amazing! It takes time, but it's so worth the effort. My friends loved receiving their starters!

  • Dedrick Sporer

    John B: The flavor is unique and delicious. I added a bit of almond extract to mine, and it was fantastic.

  • Rosalyn Price

    David K: I messed up on day 10 and forgot to stir. It still worked out fine! This recipe is pretty forgiving.

  • Joseph Sporer

    Jessica P: I was intimidated by the 30-day process, but it was actually a lot of fun. A great project to do with kids!

  • Malvina Gottlieb

    Emily L: My starter never foamed like the recipe said, but the cake still turned out great. I think the key is patience.

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