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Dawn’s Amish Friendship Cake With Starters

My grandmother, Nana Betty, had a well-worn recipe box filled with treasures, but none were quite as intriguing as the faded, handwritten card for Amish Friendship Cake. The process seemed almost mystical, involving weeks of stirring and nurturing a bubbling fruit starter. As a child, I remember the anticipation building with each passing day, wondering what magic would eventually emerge from that curious concoction. The resulting cake, dense with fruit and spices, was a taste of pure, homespun love – a memory I cherish to this day.

Recipe Overview

Prep Time: 720 hours 50 minutes
Cook Time: 50 minutes
Total Time: 721 hours 40 minutes
Yields: 1 cake
Dietary Type: Not specified, but contains gluten, dairy, and eggs

Ingredients

Amish Starter (Phase 1)

1 cup pineapple chunks, drained
1 cup sugar
2 tablespoons brandy

Amish Starter (Phase 2)

1 cup maraschino cherries, including the juice
1 cup sugar
2 tablespoons brandy

Amish Friendship Cake Secondary Starter

1 1/2 cups Amish starter, prepared above
1 (20 ounce) can sliced peaches in juice
2 1/2 cups sugar
1 (20 ounce) can pineapple chunks in juice
2 1/2 cups sugar
1 (10 ounce) jar maraschino cherries, and juice
1 (20 ounce) can fruit cocktail, and juice

Amish Friendship 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 (3 1/2 ounce) box instant vanilla pudding

Equipment Needed

Glass gallon jar
Wooden spoon
Aluminum foil
Plastic strainer (non-metal)
Jars for distributing starter
Bundt pan

Instructions

Combine 1 cup drained pineapple chunks, 1 cup sugar, and 2 tablespoons brandy in a glass gallon jar.
Cover the jar loosely with aluminum foil, inserting a wooden spoon through the foil. Stir daily for 2 weeks. Do not remove the foil or spoon during this period.
After 2 weeks, add 1 cup maraschino cherries (including the juice), 1 cup sugar, and 2 tablespoons brandy to the jar.
Continue stirring daily for two more weeks. Again, keep the jar covered loosely with foil.
After the full four weeks (28 days), strain the fruit from the juice using a plastic strainer. Important: Do not use a metal strainer. The resulting juice is the “starter” for your Amish Friendship Cake.
Now, prepare a secondary starter from the initial starter. Combine 1 1/2 cups of the prepared Amish starter with 1 large can of sliced peaches in juice and 2 1/2 cups of sugar.
Add 1 (20 oz) can of pineapple chunks and juice and 2 1/2 cups of sugar.
Stir every day for 10 days.
Add 2 1/2 cups of sugar, 1 (10 oz) jar of maraschino cherries and juice, and 1 (20 oz) can of fruit cocktail and juice.
Stir every day for another 10 days.
After this second 20-day period (from steps 6-10), drain the liquid from the fruit.
Divide the juice into 5-6 jars, each containing approximately 1 1/2 cups of juice. These are the starters to give to friends (or freeze for later use!) Keep one jar for yourself.
Important: 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!
Your friends can now use the starter you gave them to make the Amish Friendship Cake directly.
Divide the fruit into thirds. You can freeze 2/3 of the fruit to use later.
To prepare the cake, preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly.
Combine 1 yellow cake mix (without pudding in it), 2/3 cup oil, 4 eggs, 1/3 of the fruit prepared with the starter, 1 cup chopped nuts, and 1 (3 1/2 ounce) box of instant vanilla pudding in a large bowl.
Mix all ingredients together until well combined.
Pour the batter into the prepared Bundt pan.
Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Frost with cream cheese frosting and top with walnuts.

Expert Tips & Tricks

Strain Wisely: Remember to use a plastic strainer, not a metal one, when separating the fruit from the juice. Some believe the metal can negatively affect the starter’s fermentation process.
Temperature is Key: Keep the starter at room temperature throughout the process. Avoid refrigerating it. The fermentation process thrives in a warm environment.
Starter Consistency: If your starter seems sluggish, ensure your room temperature is warm enough. You can also add a pinch of sugar to encourage activity.
Cake Mix Customization: While the recipe calls for yellow cake mix, you can substitute with spice cake mix and add shredded carrots and raisins to make a variation of carrot cake!
Freezing the Fruit: When freezing the leftover fruit, portion it into freezer bags in 1/3 increments for future cake-making adventures.

Serving & Storage Suggestions

Serve the Amish Friendship Cake sliced and at room temperature. The moist texture of the cake means it will stay fresh for several days if stored properly.

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the cake (well-wrapped) for up to 2-3 months. Thaw completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	14082 kcal	N/A
Calories from Fat	2690 g	19%
Total Fat	299 g	459%
Saturated Fat	44.2 g	221%
Cholesterol	856.5 mg	285%
Sodium	6144.4 mg	256%
Total Carbohydrate	2835.7 g	945%
Dietary Fiber	46.8 g	187%
Sugars	2591.4 g	10365%
Protein	81.8 g	163%

Note: These values are estimations and may vary based on specific ingredients used.

Variations & Substitutions

Spice Cake Variation: Substitute the yellow cake mix with spice cake mix and add 1 cup of shredded carrots and 1 cup of raisins to the batter.
Gluten-Free: While the original recipe isn’t gluten-free due to the cake mix, you could experiment with a gluten-free yellow cake mix. Be mindful that gluten-free cakes can sometimes have a different texture.
Lower Sugar: While difficult to reduce the sugar content in the starter significantly (as sugar helps fermentation), you could potentially use a reduced-sugar cake mix, but this may affect the overall texture and moisture.

FAQs (Frequently Asked Questions)

Q: Why do I need to use a plastic strainer and not a metal one?
A: It’s believed that the metal can interfere with the fermentation process of the starter, potentially affecting the flavor and texture of the final cake.

Q: Can I refrigerate the starter at any point during the 30-day process?
A: No, refrigeration should be avoided. The starter needs to remain at room temperature to allow the fermentation process to occur correctly.

Q: What if my starter doesn’t seem to be bubbling or showing any signs of activity?
A: Ensure your room temperature is warm enough. You can also add a pinch of sugar to the starter to encourage activity.

Q: Can I use fresh pineapple instead of canned?
A: Canned pineapple is recommended in this recipe to minimize the risk of bitterness from fresh pineapple enzymes.

Q: What’s the purpose of the brandy in the starter?
A: The brandy helps to preserve the fruit, add a subtle flavor, and encourage the fermentation process.

Final Thoughts

This Amish Friendship Cake is more than just a dessert; it’s a tradition, a gift, and a shared experience. It’s a testament to the beauty of slow food and the joy of sharing with loved ones. Don’t be intimidated by the lengthy process – it’s a labor of love that’s well worth the effort. Gather your ingredients, prepare to nurture your starter, and enjoy the delicious journey of creating this special cake. And of course, don’t forget to share the love (and some starter!) with your friends and family. I would love to hear about your variations of this recipe.

Dawn’s Amish Friendship Cake With Starters Recipe