This nostalgic dessert features a dense, moist Bundt-style cake infused with pineapple, peaches, and maraschino cherries. The recipe relies on a fermented starter that is stirred daily for several weeks, creating a unique tangy flavor profile. It is a communal treat perfect for holidays, where the liquid syrup is shared with friends to start their own cakes.
Friendship Cake & Starter
Description
This nostalgic dessert features a dense, moist Bundt-style cake infused with pineapple, peaches, and maraschino cherries. The recipe relies on a fermented starter that is stirred daily for several weeks, creating a unique tangy flavor profile. It is a communal treat perfect for holidays, where the liquid syrup is shared with friends to start their own cakes.Ingredients
Directions
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Combine the received starter with 2.5 cups of sugar and one 16 oz can of crushed pineapple in a large gallon-sized jar.
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Mix well, cover the jar with a paper towel (do not seal tightly), and stir daily for 10 days.
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Add another 2.5 cups of sugar and one 16 oz can of fruit cocktail to the jar.
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Stir thoroughly and continue stirring daily for another 10 days.
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Slice the contents of one 10 oz jar of maraschino cherries and add them along with their juice to the mixture.
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Add another 2.5 cups of sugar and stir daily for 10 more days.
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On baking day, drain the fruit mixture and divide it into two equal parts for two cakes.
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Reserve the liquid syrup; this is the starter to share with friends (approximately 2 cups per starter).
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In a large bowl, combine one box of cake mix, one small box of instant pudding, 0.375 cups of cooking oil, and 2 eggs.
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Beat the mixture until smooth.
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Fold in half of the drained fruit mixture and 1 cup of chopped nuts; the batter will be thick.
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Pour the batter into a greased tube pan.
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Bake at 350F (175C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
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Turn the cake out of the pan while still hot to prevent sticking.
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Repeat the process with the remaining batter to make the second cake.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 60mg20%
- Sodium 350mg15%
- Total Carbohydrate 65g22%
- Dietary Fiber 2g8%
- Sugars 45g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not refrigerate the starter liquid at any point, as cold temperatures will stop the fermentation process. Keep it at room temperature.
Always cover the jar with a paper towel or cloth secured with a rubber band, rather than a tight lid, to allow gases to escape during fermentation.
The fruit mixture can be substituted with different canned fruits, but ensure the acidity and sugar levels remain consistent for proper fermentation.
Coconut can be substituted for the chopped nuts if preferred.
The finished cake freezes well. Wrap tightly in plastic and foil for up to three months.
This recipe assumes you have received a starter from a friend. If starting from scratch, a yeast-based starter must be cultivated first, which is not detailed here.
