Rae Udy

RECIPES: Ten Day Friendship Cake, Brandied Friendship Cake

By Rae Udy

Do you remember Friendship Cakes? During the 1960’s most mothers had this strange concoction brewing on the counter and then would turn it magically into a delicious dessert.
Well they are making the rounds again and they taste better than ever. This modern recipe version cuts the complicated process down to ten days from the original thirty to fit in with our busy lifestyle.
If you feel the urge to make the original brandy variety you will still have time to have the delicious cake for Christmas if you get started this week.
Friendship cake is a little bit like a chain letter, because you have to find a set of friends willing to take the starter and share the tasty cake with you. I guess that’s why its called the friendship cake.

TEN DAY FRIENDSHIP CAKE
Starter batter: Day one:
1/3 cup flour
1/3 cup sugar
1/3 cup milk
Mix together ingredients and pour starter into a large glass or plastic container. Cover loosely and do not refrigerate. Stir every day.
Day five: Add to starter batter:
1 cup flour
1 cup sugar
1 cup milk
Combine and stir every day.
Day six, seven and eight: Add to starter batter:
1 cup flour
1 cup sugar
1 cup milk
Combine and stir every day.
Day nine: Stir starter batter.
Day 10: Remove one cup of starter batter and divide into three parts. Give this recipe and 1/3 cup batter to two friends. This is day one for them. Save the remaining 1/3 cup to begin another starter for yourself.
To the starter left in the bowl, add these ingredients to bake the
Ten Day Friendship Cake:
Friendship starter batter
3 eggs
2/3 cup vegetable oil
2 cups unbleached white flour
1 cup sugar
1 ¼ (one and one-quarter) teaspoons baking powder
1 ½ (one and one-half) teaspoons ground cinnamon
¼ (one-quarter) teaspoon salt
½ (one-half) teaspoon baking soda
1 cup chopped nuts
½ cup raisins
Mix all ingredients together until blended well. Pour into two buttered and sugared loaf pans. Bake in a preheated 350 degree oven for 50 minutes or until center of loaves are done and the cake has a golden color.

ORIGINAL BRANDIED FRIENDSHIP CAKE
Starter:
1 ½ (one and one-half) cups Brandy or starter juice
1 20-ounce can peaches with juice, do not drain
2 ½ (two and one-half) cups sugar
Combine all ingredients and mix well. Place in a gallon jar and loosely cover. Let stand 10 days at room temperature and stir every day. Mash the peaches during the stirring and fermenting process.
On the 11th day:
2 cups sugar
1 20-ounce can crushed pineapple, packed in juice
Add to brandy mixture and stir well. Cover loosely and continue stirring daily.
On the 21st day:
2 cups sugar
1 20-ounce can fruit cocktail, packed in juice
2 9-ounce jars Maraschino cherries, drained well
Add to brandy mixture and stir well. Cover and continue stirring every day.
On the 31st day:
Drain juice and save for starter or give to a friend with this recipe. Starter juice will keep in refrigerator for four weeks. Use starter juice to replace brandy and begin with day one.
Use the fruit to make three to five cakes. Fruit can also be frozen to use at a later time. Also great as a topping for ice cream.
On the 31st day: Bake the cake.
1 ½ (one and one-half) cups brandied fruit
1 box yellow cake mix (no pudding in the mix)
2/3 cup vegetable oil
1 cup chopped walnuts
4 eggs
1 small box instant vanilla pudding
Combine all ingredients and mix well. Pour into a lightly oiled and floured bundt pan or two loaf pans. Bake in a preheated 350 degree oven for 50 to 60 minutes or until center of cake is done.