Ingredients
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2 cups Friendship Fruit Starter
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1 (15 ounce) can sliced peaches with juice
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5 ½ cups white sugar, divided
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1 (15 ounce) can pineapple chunks with juice
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2 (10 ounce) jars maraschino cherries, drained
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1 tablespoon all-purpose flour for dusting
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2 (15.25 ounce) packages yellow cake mix
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8 large eggs
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1 ⅓ cups vegetable oil
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2 (3.4 ounce) packages instant vanilla pudding mix
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2 cups golden raisins
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2 cups chopped walnuts
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2 cups flaked coconut
Directions
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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.
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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.
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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.
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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.
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking dishes.
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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.
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Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 55 to 65 minutes.
Recipe Tips
Friendship cake must be started within 3 days of receiving the starter.
You can freeze the starter to use at a later date.
Do not store the starter in a plastic or metal container.
It is best to make the 2 cake batters separately.
Editor's Note:
Get the recipe for Friendship Fruit Starter.
Nutrition Facts (per serving)
| 346 | Calories |
| 14g | Fat |
| 56g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 48 | |
| Calories 346 | |
| % Daily Value * | |
| Total Fat 14g | 17% |
| Saturated Fat 3g | 14% |
| Cholesterol 31mg | 10% |
| Sodium 220mg | 10% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 1g | 5% |
| Total Sugars 39g | |
| Protein 3g | 6% |
| Vitamin C 1mg | 2% |
| Calcium 45mg | 3% |
| Iron 1mg | 4% |
| Potassium 121mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
