Friendship Cake 30 Day Cake Recipes

Steps:

• 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 its 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 in the preheated oven for 55 to 65 minutes.

Steps:

• 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.

Steps:

• In a 1-gallon glass jar with a wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup).
• Stir mixture two times the first day.
• Stir once a day afterward.
• Do not refrigerate this mixture.
• Keep loosely covered.
• Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.
• Wait for several days, stirring daily, and drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe.
• Reserve 1 1/2 cups starter juice and leave in glass gallon jar.
• Count this as Day One, and start the process for renewing the starter and making the cake.
• DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with syrup.
• Stir daily.
• Keep loosely covered.
• Do not refrigerate.
• DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple chunks with juice.
• Stir daily.
• Keep loosely covered.
• Do not refrigerate.
• DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz drained and halved maraschino cherries.
• Stir daily.
• Keep loosely covered.
• Do not refrigerate.
• DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter.
• Use drained fruit to make 3 cakes (see recipe), give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).
• At the end of 30 days, you will have enough excess starter juice to give to about four friends.
• Be sure to keep enough juice (1 1/2 cups) for your own starter.
• At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.
• The cakes can be frozen.
• It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used).
• The drained fruit can be frozen until you are ready to bake the cakes.

Steps:

• Preheat oven to 350 degrees F; lightly grease a 9x13 pan.
• Combine all cake ingredients and pour into prepared pan.
• Mix together topping ingredients& sprinkle evenly over cake.
• Bake at 350 for 30-40 minutes, or until tests done.
• Let cool completely, and sprinkle with powdered sugar if desired.

Steps:

• Place all cake ingredients in a mixing bowl.
• Mix on slow speed with electric mixer for 1 minute, then on medium speed for 3 minutes or until well-mixed.
• Pour into a greased and floured tube pan (or Bundt pan).
• Bake at 325ºF for 1 hour.
• (Test to see if done with a toothpick.).
• Boil dressing ingredients 2 to 3 minutes.
• Pour over hot cake while still in pan.
• Let cool completely in pan before turning out.

Steps:

• YEAST STARTER:.
• Combine peaches, pineapple, cherries, sugar and yeast. Stir with wooden spoon 3 to 4 times the first day. Then stir daily for 2 weeks. Store in glass jar on counter with lid just barely set on.
• FRUIT STARTER:.
• Mix yeast starter, sugar, peaches and place on the counter in a gallon jar with lid. Let stand, do not refrigerate. Set aside for 10 days, stirring daily.
• On tenth day, add: 1 (30 oz.) can chunk pineapple and juice.
• Let stand 10 more days, stirring daily.
• On the 20th day, add: 1 (29 oz.) fruit cocktail and juice 1 (10 oz.) maraschino cherries and juice. Let stand 10 more days, stirring daily.
• On the 30th day, drain juice off and give 1 1/2 cups juice to 6 friends along with the recipe.
• There will be enough drained fruit for 4 (9x13 inch) cakes.
• CAKE:.
• Mix cake mix, pudding mix, eggs and oil. Add nuts and fruit. Spread evenly in greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes.