How to Make Thirty-Day Friendship Cake - A Step-by-Step Guide

Are you looking for a delicious and unique dessert recipe to share with friends and family? Look no further than the Thirty-Day Friendship Cake! This special cake is not only a delicious treat but also a fun and interactive way to spread joy and build lasting connections with your loved ones. With its rich and flavorful ingredients, this cake is sure to become a favorite among your circle of friends.

The Thirty-Day Friendship Cake is a traditional recipe that has been passed down thro...

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Ingredients

  • 2 cups Friendship Fruit Starter
  • 1 (15 ounce) can sliced peaches with juice
  • 5 ½ cups white sugar, divided
  • 1 (15 ounce) can pineapple chunks with juice
  • 2 (10 ounce) jars maraschino cherries, drained
  • 1 tablespoon all-purpose flour for dusting
  • 2 (15.25 ounce) packages yellow cake mix
  • 8 large eggs
  • 1 ⅓ cups vegetable oil
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 2 cups golden raisins
  • 2 cups chopped walnuts
  • 2 cups flaked coconut

Information

  • Prep Time: 1 hr
  • Cook Time: 55 mins
  • Additional Time: 30 days
  • Total Time: 30 days 1 hr 55 mins
  • Servings: 48
  • Yield: 2 9x13-inch cakes

  • Day One: Place starter into a large glass jar or bowl. Strain peach juice over starter. Cut each peach slice into 4 pieces and add to starter-juice mixture. Stir in 2 1/2 cups sugar until combined. Cover the jar loosely with a clean dish towel. Let sit at room temperature for 10 days, stirring once each day. A pan of water underneath the jar will keep ants out.
  • Day Ten: Strain pineapple juice over starter mixture. Cut each pineapple in half and add to starter mixture. Stir in 1/2 cup sugar until combined. Let sit, loosely covered, at room temperature for 10 days, stirring once each day. The color should change and mixture should foam when stirred.
  • Day Twenty: Slice each maraschino cherry in half and add to starter mixture. Stir in remaining 2 1/2 cups sugar until combined. Let sit, loosely covered, at room temperature for the final 10 days, stirring once each day. The color will turn slightly pink from the cherries.
  • Day Thirty: Drain liquid from fruit and pour into 3 glass or ceramic pint jars — one for you to make your next cake and two for friends. Set aside fruit.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking dishes.
  • Beat together 1 box cake mix, 4 eggs, 2/3 cup oil, and 1 package instant pudding in a large bowl until well combined. Mix in 1/2 of the reserved fruit. Stir in 1 cup raisins, 1 cup nuts, and 1 cup coconut until incorporated; batter will be stiff. Pour into the prepared baking dish. Repeat this step for second cake.
  • Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 55 to 65 minutes.
  • Nutrition

    346 cal.

    • Total Fat: 14g
    • Saturated Fat: 3g
    • Cholesterol: 31mg
    • Sodium: 220mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 1g
    • Total Sugars: 39g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 45mg
    • Iron: 1mg
    • Potassium: 121mg