30-Day Friendship Cake Recipe

Enlarge Image Image Gallery Baking 30-Day Friendship Cake spreads the joy to others. Lori Dunn

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Recipe Box: Desserts and More 

In the spirit of Recipe Box, this is a dandy of a recipe for 30-Day Friendship Cake.

First Day:
1 1⁄2  cups starter (not necessary)
2 1⁄2  cups sugar
1 large can (28 ounces) sliced peaches and juice

In glass jar, stir together starter, sugar and peaches. Stir every day for nine days. Use wooden spoon; do not use metal. Keep lid or cover loose.

On 10th Day, add:
2  cups sugar
1  large can (20 ounces) crushed pineapple and juice
Stir every day for nine days.

On 20th day, add:
2  cups sugar
2  cans (10 ounces each) maraschino cherries and juice
Stir every day for nine days.

On 30th day:

Drain liquid from fruit, and divide fruit into thirds. Divide juice into 11⁄2-cup batches. Give to a friend with a copy of this recipe. You do not need starter to make this cake. Use the starter within 5 days. Do not refrigerate any of the above. You have enough fruit for three cakes, so triple the ingredients when you shop. 

For cake:
1  box butter-flavored yellow cake mix
4  eggs
1 cup flaked or shredded coconut, optional
1  box (41⁄2-cup servings) instant vanilla pudding
1  cup chopped pecans or walnuts
2⁄3  cup oil
1⁄3  of the fruit, drained 

Combine all ingredients using wooden spoon. Do not use electric mixer.

Bake in greased and floured (or use cooking spray) Bundt or tube pan at 350°F for 50 to 60 minutes. May need to leave it as long as 70 minutes. As soon as you can handle pan without pot holders, place cake on plate, wrap with clear plastic wrap and place in freezer. Keep flat until frozen. Then remove cake and wrap additionally in freezer wrap.

When serving, take out cake and slice what you need. Return remainder to freezer. It will keep well for 6 months to a year.