Best Friendship Cake Recipes

AMISH FRIENDSHIP CAKE

Steps:

• To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. Cover bowl with plastic wrap and let stand in a warm place for two days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third day, and fourth day: stir. On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. On sixth, seventh, eighth, and ninth day: stir. On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.
• To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.
• Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety.

DAWN'S AMISH FRIENDSHIP CAKE WITH STARTERS

Steps:

• Amish Friendship Cake Initial STARTER:.
• Day 1-Day 14:.
• 1 cup cubed pineapple, drained.
• 1 cup sugar.
• 2 T. Brandy.
• Combine in a glass gallon jar. Let set it set for 2 weeks.
• Cover loosely with aluminum foil, with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!
• Be sure to stir daily.
• Day 15:.
• Add 1 cup Marachino cherries including the juice.
• 1 cup sugar.
• 2 T. Brandy.
• Let set two more weeks, stirring daily.
• Day 30:.
• Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.).
• The resulting "juice" is the "starter" for your Amish Friendship Cake.
• Amish Frienship Cake Secondary STARTER:.
• First we prepare another starter from the starter above.
• 1 1/2 cups starter, prepared above.
• 1 lg. can sliced peaches, with juice.
• 2 1/2 cups sugar.
• Put peaches and juice in a gallon jar. Stir once a day for 10 days:.
• On the 10th day, Add:.
• 2 1/2 cups sugar.
• 1 20 oz. can pineapple chunks and juice.
• Stir every day for 10 days.
• On the 20th Day, Add:.
• 2 1/2 cups sugar.
• 1 10 oz. jar Marachino cherries and juice.
• 1 20 oz. can fruit cocktail and juice.
• Stir every day for 10 days.
• On the 30th Day:.
• Drain liquid from fruit.
• Divide the juice into 5-6 jars each containing 1 1/2 cups of juice.
• Give to friends, and keep one for yourself.
• Your friends can now start with the starter you have given them, and make the 30 day cake directly.
• Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.
• Note:.
• When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
• Amish Friendship Cake:.
• Cake 1 yellow cake mix, without pudding in it.
• 2/3 cup oil.
• 4 eggs.
• 1/3 of the fruit, prepared with the starter above.
• 1 cup nuts, chopped.
• 1 box Vanilla instant pudding.
• Mix all ingredients together, and bake in a greased Bundt pan at 350, for 50 minutes or until done.
• Important Note:.
• Do not use a metal strainer when straining the fruit.
• When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT. Set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
• I frost my cakes with Cream Cheese frosting and top with walnuts.

FRIENDSHIP CAKE AND STARTER

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.

FRUIT STARTER AND FRIENDSHIP CAKE

Steps:

• 1. PLEASE READ DIRECTIONS before starting. There will be additional ingredients (that are not listed in the ingredients above) as the starter progesses.
• 2. DIRECTIONS FOR BASIC STARTER: Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperture, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
• 3. DAY 10: add 2 1/2 cups sugar and 1 large can of chunk pineapple and juice; stir well, cover loosely, and then stir every day.
• 4. DAY 20: add 2 1/2 cups sugar and 1 large can fruit cocktal and juice and 1 (10-ounce) jar maraschino cherries (without stems), drained well; stir well, cover loosely and then stir every day.
• 5. DAY 30: drain liquid from fruit inot 1 1/2 cup portions of starter, there should be about 5 potions. Give juice away to friends (be sure to keep one portion for your self for your starter base) to be used as a starter base or store at room temperature. Use remaining fruit to make ckes; there should be enough fruit to make 3 cakes. Cake recipe is below.
• 6. DIRECTIONS FOR STARTING A NEW STARTER WITH A STARTER: Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperture, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
• 7. DAY 10: repeat step 2 DAY 20: repeat step 3 DAY 30: repeat step 4
• 8. DIRECTIONS FOR FRIENDSHIP CAKE: Combine cake mix, pudding mix; add oil and 1 egg. Using electric mixer beat and then add eggs one at a time beating well after each addition. Remove beaters; fold in fruit, nutes and coconut.
• 9. Pour batter into greased and floured tube or bundt pan. Bake in preheated over at 350 degrees for 55 to 60 minutes.
• 10. Remove from oven and cool in pan for 10 to 15 minutes before inverting on to plate.
• 11. NOTE: The fruit can also be used as a topping for ice cream.

FRIENDSHIP CAKE - 30 DAY CAKE

Steps:

• FRIENDSHIP CAKE STARTER Combine fruit cocktail with juice, peaches with juice and 2 1/2 cups sugar in large jar. Stir with wooden spoon until sugar is dissolved, cover loosely ~ don't close the lid completely. It will explode. Let stand at room temperature. Stir once each day for 10 days. Add pineapple with juice and 2 1/2 cups sugar, mix well. Stir once each day for 10 days. Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir once each day for 10 days. Remove fruit and store in a covered plastic container in refrigerator. Store starter juice in covered plastic container in refrigerator. May store in refrigerator indefinitely. Fruit Yields enough for 3 cakes. To start the process again start with 1 1/2 cups of starter juice an add the fruit & surgar in the order given above. Give 1 1/2 cups of starter juice to 2 friends. For Cake mix all cake ingredients. Place in a oiled & floured bundt pan. Bake in a 300 degree F oven for one hour. When cooled, dust with powdered surgar or frost with crean cheese frosting.

FRIENDSHIP CAKE - 30 DAY CAKE

Steps:

• 1. FRIENDSHIP CAKE STARTER Combine one packet of dry yeast, fruit cocktail with juice, peaches with juice and 2 1/2 cups sugar in large jar. Stir with wooden spoon until sugar is dissolved, cover loosely ~ don't close the lid completely. It will explode. Let stand at room temperature. Stir once each day for 10 days. Add pineapple with juice and 2 1/2 cups sugar, mix well. Stir once each day for 10 days. Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir once each day for 10 days. Remove fruit and store in a covered plastic container in refrigerator. Store starter juice in covered plastic container in refrigerator. May store in refrigerator indefinitely. Fruit Yields enough for 3 cakes. To start the process again start with 1 1/2 cups of starter juice an add the fruit & surgar in the order given above. Give 1 1/2 cups of starter juice to 2 friends.
• 2. For Cake mix all cake ingredients. Place in a oiled & floured bundt pan. Bake in a 350 degree F oven for one hour. When cooled, dust with powdered sugar or frost with cream cheese frosting.

AMISH FRIENDSHIP CHOCOLATE CAKE

Steps:

• 1. Cream together: 2/3 cup shortening 1- 2/3 cup sugar Add: 3 eggs 1 cup Amish batter * 1 tsp vanilla Beat 2 minutes on medium speed. Combine: 2/3 cup cocoa 1-1/2 tsp baking soda 1 tsp salt 2 cups flour 1/2 tsp baking powder Add flour mixture to batter alternately with 3/4 cup cold water. Beat 1 minute on medium speed. Mix in by hand 1 cup chopped nuts (optional). Pour into greased and floured 9x12 pan. Bake at 375 degrees F for 30-40 minutes.

BLUEBERRY FRIENDSHIP BREAD OR BUNDT CAKE (COFFEECAKE)

Steps:

• Preheat oven to 325°F Lightly grease two loaf pans or a Bundt pan.
• Combine all ingredients, except blueberries, mixing thoroughly. Gently fold in blueberries. Pour into prepared pan(s).
• For loaf pans, bake 35-40 minutes or until test done with a toothpick. For Bundt pan, bake 60 minutes. or until test done.

AMISH FRIENDSHIP SPIRITED CAKE STARTER (NOT LIKE THE BREAD)

Steps:

• 1. THE AMISH FRIENDSHIP CAKE initial STARTER RECIPE Day One through day 14 1 cup cubed pineapple (drained) 1 cup sugar 2 tablespoons brandy Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON! Be sure to stir daily. Day 15 Add 1 cup marachino cherries including the juice 1 cup sugar 2 tablespoons brandy. Let set two more weeks, stirring daily. On day 30 Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.
• 2. AMISH FRIENDSHIP CAKE secondary STARTER First we prepare another starter from the starter above. 1-1/2 cups starter (prepared above) 1 large can sliced peaches (with juice) 2-1/2 cups sugar Put peaches & juice in a gallon jar. Stir once a day for 10 days: On the 10th day, add 2- 1/2 cups sugar 1 large can pineapple chunks & juice (Victoria uses a 1 lb - 4oz can). Stir for ten days on the 20th Day, add 2 -1/2 cups sugar 1 - 10 ounce jar Marachino cherries & juice 1 large can fruit cocktail & juice. (Victoria uses a 14-1/2 oz to 15 oz can) Stir daily for ten days on the 30th Day Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly. Divide fruit in thirds. You can freeze 2/3 of the fruit to use later. Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!

FRIENDSHIP CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix with eggs and oil. Mix thoroughly and stir in fruit and nuts. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

FRIENDSHIP CAKE STARTER WITH YEAST

Steps:

• Mix first 4 Starter ingredients (flour, water, sugar, yeast) in a glass bowl or a zip-lock bag; if you use a bowl cover loosely with a lid or plate.
• Let stand in a warm place and stir each day (or squeeze the bag).
• On the 5th and 10th days add 1 cup flour, 1 cup milk and 1 cup sugar.
• On the 10th day remove 2 cups starter for restarting.
• Keep 1 cup for yourself and give 1 cup to a friend.
• To the remainder add all Coffee Cake batter ingredients; mix well.
• Pour half the batter into two greased and floured loaf pans.
• Mix streusel topping and pour half of it over the batter.
• Add the remaining batter, then the remaining streusel topping and bake at 350F for 40-50 minutes until the cake tests done.

EASY, EASY FRIENDSHIP CAKE

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.

30 DAY CAKE ( FRIENDSHIP BREAD )

Steps:

• 1. after 30 days make yellow cake,mix all the fruit into cake-mix,pour into well greased loaf pans. Bake 1hr, check often, tooth-pick test. strain all juice off, the juice is the " starter " for a new cake. Give " starter " to your friends! A Starter equals 1cup juice!

FRIENDSHIP FRUIT STARTER & CAKE

Steps:

• (Do not refrigerate). Keep on counter top in gallon jar.
• Stir several times daily.
• This will make enough fruit for 3 cakes.
• Cover jar with a cloth, not a lid.
• Combine 1 cup sugar, peach juice and pineapple juice, stir everyday for 2 weeks.
• Next combine 1 1/2 cups starter, 2 1/2 cups sugar and cut up peaches with juice, stir for 10 days.
• Then add 2 1/2 cups sugar and pineapple with juice, stir for 10 more days.
• Then add 2 1/2 cups sugar, fruit cocktail with juice and chopped up cherries, stir for 10 more days.
• Then drain fruit juice from fruit and give to friends for a starter 1 1/2 cups to 4 or 5 friends.
• To make the cake: mix all cake ingredients together, pour into greased and floured bundt pan.
• Bake at 350°F for 50 to 55 minutes.
• This cake freezes well if you would like to freeze a couple for later.
• To make the icing: Beat all icing ingredients until fluffy.
• Double icing recipe for three cakes.

AMISH FRIENDSHIP CAKE BROWNIES

Steps:

• 1. Pre heat oven to 325 degrees. Mix brownie ingredients as listed and bring together with an electric mixer until combined
• 2. Butter and flour a 9x13 baking pan (I like using half flour half coco mix) pour batter into prepared baking pan bake at 325 for 1 hour until brownies start to pull from side of pan and a toothpick comes out semi clean. """"Important""" Let cool completely!!!!!
• 3. Glaze recipe: In a small sauce pan bring butter, water and sugar to a boil over med heat, continue to boil for 5 min stiring constantly. Remove from heat and add Baileys, stir till combined, drizzle over cake, serve with tall glass of cold milk! Enjoy

FRIENDSHIP CAKE

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.

FRIENDSHIP CAKE WITH BRANDIED FRUIT STARTER RECIPE - (4.1/5)

Steps:

• Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered. Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times. To replenish starter: Add 1 cup sugar and one of the fruits (pineapple chunks, peaches, apricot halves or maraschino cherries) every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again. When you have 6 cups you can divide the fruit and start a second glass container or give 3 cups away or make the Friendship Cake. *Apricot or peach brandy may be substituted, if desired. FRIENDSHIP CAKE MIX: Combine in a gallon glass jar 2 1/2 cups sugar, 1 1/2 cups brandied fruit Starter and 1 (32-ounce) can sliced peaches with juice; stir all together; stir several times the first day and thereafter, stir once each day. Keep covered and at room temperature. On Tenth Day add: 1 (32-ounce) can chunk pineapple with juice 2 1/2 cups granulated sugar Stir once a day for 10 days. On Twentieth Day add: 1 (32-ounce) can fruit cocktail with juice 2 1/2 cups granulated sugar 1 (10-ounce) jar maraschino cherries with juice, diced Stir once a day for 10 days. On Thirtieth day: Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes. Cakes can be frozen after they are baked. Juice or fruit cannot be frozen. Friendship Cake Mix Recipe: Combine all ingredients together, mixing well. Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.

LUCY'S FRIENDSHIP CAKE

Steps:

• 1. Place all cake ingredients in mixing bowl. Mix on slow speed for 1 minute, then on medium speed for 3 minutes. Pour into a well-greased and floured tube pan (I use a Bundt pan). I've never used baking spray with flour, but I imagine it would work just fine.
• 2. Bake at 325 for 1 hour. I suggest checking for doneness with a toothpick by about 50 minutes. I've discovered that in our high altitude (6400 feet), 50 minutes is just about right.
• 3. Boil dressing ingredients 2 to 3 minutes. Poke holes in cake with a toothpick, and pour hot dressing over hot cake while it's still in the pan. Let cake cool completely in pan.
• 4. This friendship cake is so easy to make . . . very moist. Most friendship cakes call for starter that has to be kept alive, but not this one. I think you'll really enjoy it.

HERMAN FRIENDSHIP CAKE

Steps:

• This is an Amish tradition. His name is Hermann and he is made for friendship. You can make the starter batch then keep him alive until he is ready to share, making a delicious cake with your part of him.
• What to do:
• 1. Dissolve the yeast in warm water for 10 minutes and stir.
• 2. Add the flour and sugar then mix thoroughly.
• 3. Slowly stir in the warm milk.
• 4. Cover the bowl in a clean cloth.
• 5. Leave in a cool dry place for 24 hours
• 6. Now proceed from day one of the 10 day cycle.
• I am a sourdough cake. I'm supposed to sit on your worktop for 10 days without a lid on.
• You CANNOT put me in the fridge or I will die. If I stop bubbling, I am dead.
• Day1: Put me in a large mixing bowl and cover loosely with a tea towel.
• Day 2: Stir well
• Day 3: Stir well
• Day 4: Herman is hungry. Add 1 cup each of plain flour, sugar and milk. Stir well.
• Day 5: Stir well
• Day 6: Stir well
• Day 7: Stir well
• Day 8: Stir well
• Day 9: Add the same as day 4 and stir well. Divide into 4 equal portions and give away to
• friends with a copy of these instructions. Keep the fourth portion.
• Day 10: Now you are ready to make the cake. Stir well and add the main cake ingredients.
• Mix everything together and put into a large greased baking tin. Sprinkle with a quarter of a
• cup of brown sugar and a quarter of a cup of melted butter. Bake for 45 minutes at 170 to
• 180C. You may need to cover in tin foil and bake for a further 20 minutes to make sure your Herman is done in the middle.
• Once you have made this recipie why not start again and experiment with other flavours such as chocolate and banana.
• LETS SEE HOW FAR HERMAN CAN TRAVEL AS HE IS SHARED BETWEEN FRIENDS

THIRTY DAY FRIENDSHIP CAKE

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.