Friendship Cake

Linda Griffith


This is such a good recipe. It's a lot different than the Amish Friendship cake. It's very moist and fruity Enjoy this and give some to a friend.The first part of this recipe is for the starter. The cake recipe will follow...Makes enough to give to three friends.


★★★★★ 1 vote

Takes 10 days.for the starter
1 Hr


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1 pkg
active dry yeast
3 c
warm water (105 to 115) divided
2 c
all purpose flour, sifted
2 Tbsp


1 1/2 tsp
baking soda
1 c
2 c
all purpose flour
2/3 c
vegetable oil
2 tsp
baking powder
1 1/2 Tbsp
vanilla extract
1/4 tsp
1 c
apples, chopped, pared and cored
3 c
starter mix
1 c
raisins or chopped dates or dried cranberries or cherries
1 c
3 large

How to Make Friendship Cake


    Dissolve yeast in 1/2 cup of warm water, stirring well. Let stand 5 minutes or until bubbly. Combine remaining water, flour and sugar in a medium size, non metallic bowl, mix well. Add dissolved yeast and stir well. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place for three days, stirring 2 or 3 times daily.Place fermented mixture in refrigerator at this point,Stir daily and use within 11 days. Always bring starter to room temperature before using in cake recipe.Allow to set in a warm place for one hour before using. Stir well and then measure amount needed for recipe.On day 10, divide the mixture.Measure the three cups needed for recipe. Divide remaining starter into one cup portions. Place in plastic or glass containers and cover loosely with plastic wrap. Keep one container for yourself and one cup each to friends along with nurturing the starter instructions and cake recipe.
    Your starter should have a sweet yeasty smell. If at anytime you notice what appears to be spoilage, toss starter and start over. Do not add milk, cream or eggs to starter while fermenting, as it may produce bacteria.
    Day 1..The day that you receive your starter, stir with a wooden spoon until well blended. Let it sit on a counter, loosely covered for one day. Do not refrigerate at this point
    Days 2,3,&4: Refrigerate. Stir the mixture each day and keep loosely covered.
    Day 5: Transfer starter to a large glass or ceramic jar or bowl and add the following: 1 Cup of water; 1 cup all purpose flour and one cup of sugar. Stir to mix and return to refrigerator, covering loosely with plastic wrap. Mixture will expand. Your container should not be more than half full to allow for expansion. Day: 6,7,8,&9, Stir only and keep refrigerated.Day 10: You may need to transfer mix to a larger container. Add more starter food (flour, water and sugar) and stir. Allow starter to sit at room temperature for one hour. Remove 3 cups for 3 friends and measure 3 cups for the following recipe.
  • 3FRUIT AND NUT FRIENDSHIP CAKE: Using the ingredients above, Combine dry ingredients in a large bowl, set aside. In another large bowl mix starter, eggs and white sugar, oil and vanilla. Add flour mixture, apples and raisins or currents and nuts. Pour into a greased and floured tube pan. Bake at 350 for 50 or 60 minutes. Cool and dust with powdered sugar. Instead of the apples, you can also try two cups drained pineapples or two cups drained canned peaches or pears.

Printable Recipe Card

About Friendship Cake

Course/Dish: Cakes

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