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Friendship Cake Recipe

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This recipe for Friendship Cake, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Pingree
Added: Sunday, September 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Start:
Day One: Mix 1 quart bottled fruit (ie: peaches, apricots, pears) and juice with 2 c sugar in a 1 gallon container. Do not refrigerate or cover tightly. Stir daily for 10 days.

Day Eleven: Add 20 oz can pineapple chunks, with juice, and 2 c sugar. Stir every day for 10 more days.

Day Twenty-one: Add 18 oz maraschino cherries, reserving juice, and 2 c sugar. Stir every day for 10 more days.

Use start after 1 month.

Cake:
1 box yellow cake mix (Duncan Hines is the best)
1 small box instant vanilla pudding
1 c chopped nuts
c flour
4 eggs
c salad oil
1 c start

Frosting:
8 oz cream cheese, softened
c butter
1 lb powdered sugar
1 Tbsp almond extract
Reserved cherry juice
Slivered almonds

Directions:
Directions:
Mix start with oil and eggs. In separate bowl, combine dry ingredients. Pour liquids into dry ingredients and mix well. Pour into greased and floured bundt pan and bake 60 minutes at 350. To make frosting, beat together cream cheese, butter, sugar, and extract. Add juice to get correct consistency. Frost cooled cake and decorate with slivered almonds.

Personal Notes:
Personal Notes:
I know this is another one of those LOOONG recipes that takes to long to make, but it's REALLY good and worth the wait.

 

 

 

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