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Thirty Day Friendship Cake

Rated as 4.57 out of 5 Stars

"This takes 30 days to prepare the fruit for the cake but it's worth it. It's delicious. If you are lucky a 'friend' will give you 2 cups of starter along with a piece of cake so you won't have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don't have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter."
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Ingredients

30 d 2 h servings 346
Original recipe yields 48 servings (2 - 9x13 inch cakes)

Directions

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  1. 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.
  2. Day Ten: Add 1 can of chunk pineapple and it's 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.
  3. 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.
  4. 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!
  5. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13 inch baking pans.
  6. 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.
  7. Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes.

Footnotes

  • Get the recipe for Friendship Fruit Starter.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 346 calories; 13.6 55.5 3.1 31 220 Full nutrition

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Reviews

Read all reviews 58
  1. 61 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I've been making this cake for years and several times haven't had starter. I just started with the first batch of sugar and fruit and trust me, by the second week it's fermented and bubbling. T...

Most helpful critical review

The cake was wonderful the second time... The first time i made it with the rum, and no one would eat it.. so I through away the starter for that, and made it without the rum and it was a HIT!...

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I've been making this cake for years and several times haven't had starter. I just started with the first batch of sugar and fruit and trust me, by the second week it's fermented and bubbling. T...

This is an old family recipe given to me by an aunt 20 years ago. I was pleased to find that this version of the recipe tells how to "start" the starter. My additional comments are that I jus...

OOOOOh! I was SO excited to find this recipe. I was given a friendship starter years ago and I loved the whole process. I have long since moved away from the area and thought I would never see o...

I have searched through countless Friendship Cake recipes to find this one. I received starter for this from a friend 10 years ago and I remember this being the moistest, most delicious cake th...

Perfect! My family and friends enjoyed it very much! I made one cake in a 13inch pan as noted in the recipe and one in a bundt pan. I would recommend using a bundt pan.

Here we go, working on batch #4. I almost thought I had KILLED the starter, it wouldn't 'foam up' after adding the pineapple. The addition of 1/2 cup sugar cured that problem! I am adding add...

I am in the 2nd phase of this cake. I made the starter, and then started the cake process. I am in the add pineapple 2nd 10 day phase. It has been 4 days and I see no foam. Is all lost? Is ...

The cake was wonderful the second time... The first time i made it with the rum, and no one would eat it.. so I through away the starter for that, and made it without the rum and it was a HIT!...

Help! I made the starter over a month ago, and then got to Day Ten (adding the pineapple). The mixture is on my counter in a glass bowl with foil on top. I am not sure what happened, but yester...