by Lisa Fillers

Created on: September 05, 2008   Last Updated: April 02, 2009

The Amish Friendship Cake requires an easy thirty day process of brandying fruit and is often made at Christmas. It normally is began by one friend giving another 1 1/2 cups of starter from their last baking of the cake. However, it is possible to make this cake without the hassle of saving starter by simply purchasing a bottle of brandy.

This cake is undescribably delicious and unlike any other fruit cake recipe. Once baked for Christmas, this cake will most likely become a family tradition. It is possible to double the process in order to bake cakes to serve at two family celebrations. However, if doubled do not double the amount of sugar at the ten day brandying intervals. Only increase the sugar by one cup to allow for the additional fruit.

The date the cake or cakes need to be baked will determine the day to begin brandying of the fruit. The following recipe is for one cake.

BRANDYING INGREDIENTS:

1 1/2 Cups Amish Friendship Cake Starter (or Brandy)

1 16 ounce can of sliced peaches, in own juice

6 1/2 Cups sugar

1 16 ounce can of chunk pineapple in own juice

2 small jars of Maraschino cherries

1 1/2 Cups raisins or half this amount if preferred

CAKE INGREDIENTS:

1 package Duncan Hines Golden Butter Recipe cake mix

1 small package Jello Instant Vanilla pudding mix

4 whole eggs

2/3 Cup oil

1 Cup pecans

1 Cup walnuts

1 Cup coconut

DIRECTIONS:

DAY 1: Pour 1 1/2 cups starter or brandy into a large glass container. Do not refrigerate! Do not use a lid! Use plastic wrap to cover the container. This is a fermentation process of brandying fruit and will build up natural gases which can explode if sealed tight.

Drain peaches and place in a mixing bowl. Cut each peach slice into 4 pieces. Add the peaches to the container of brandy. Add 2 cups of sugar and stir with a wooden or plastic spoon. Do not use metal spoons during this brandying process. Cover with the plastic wrap. Stir once a day, every day, for ten days.

DAY 10: Pour the pineapple, juice and all, into a mixing bowl. Cut each pineapple chunk in half. Add the pineapple and juice to the container of brandy and peaches. Add 2 1/2 cups of sugar and stir mixture with a wooden or plastic spoon. Repeat stirring process of once a day for ten days. The color will change and will foam when stirred.

DAY 20: Place the maraschino cherries, juice and all, into a mixing bowl. Cut each cherry in half. Add the cherries and juice to the container of brandying fruit. Add 2 cups of sugar and stir the final ten days once a day with a wooden or plastic

• 1
• 2
• Next Page >>