Best 7 Dawns Amish Friendship Cake With Starters Recipes

AMISH FRIENDSHIP CAKE

Steps:

• To Make Starter: Dissolve yeast in warm water. Add 1 tablespoon white sugar, 1 tablespoon vinegar, 1/2 teaspoon salt, 1 cup of the flour, and 1 cup of the milk in a non-metal bowl and stir with a non-metal spoon until creamy. Cover bowl with plastic wrap and let stand in a warm place for two days to ferment. It will become bubbly and have a sour odor. Do not place in refrigerator. On second day, third day, and fourth day: stir. On fifth day, add 1 cup flour, 1 cup sugar, 1 cup milk, and stir. On sixth, seventh, eighth, and ninth day: stir. On tenth day add 1 cup flour, 1 cup sugar, and 1 cup milk. Reserve 1 cup starter; pour remaining starter, 1 cup each, into 3 containers to give away to friends if desired. Starter is enough for 8 loaves.
• To Make Cakes: Preheat oven to 350 degrees F (175 degrees C). Grease two 8 or 9 inch loaf pans.
• Mix 1 cup of the starter, oil, baking powder, eggs, 1 cup of the sugar, 2 cups of the flour, 1/4 teaspoon of the salt, vanilla, and chopped nuts. Stir in the baking soda just before pouring the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. Bananas, dates, or raisins can be added for variety.

DAWN'S AMISH FRIENDSHIP CAKE WITH STARTERS

Steps:

• Amish Friendship Cake Initial STARTER:.
• Day 1-Day 14:.
• 1 cup cubed pineapple, drained.
• 1 cup sugar.
• 2 T. Brandy.
• Combine in a glass gallon jar. Let set it set for 2 weeks.
• Cover loosely with aluminum foil, with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!
• Be sure to stir daily.
• Day 15:.
• Add 1 cup Marachino cherries including the juice.
• 1 cup sugar.
• 2 T. Brandy.
• Let set two more weeks, stirring daily.
• Day 30:.
• Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.).
• The resulting "juice" is the "starter" for your Amish Friendship Cake.
• Amish Frienship Cake Secondary STARTER:.
• First we prepare another starter from the starter above.
• 1 1/2 cups starter, prepared above.
• 1 lg. can sliced peaches, with juice.
• 2 1/2 cups sugar.
• Put peaches and juice in a gallon jar. Stir once a day for 10 days:.
• On the 10th day, Add:.
• 2 1/2 cups sugar.
• 1 20 oz. can pineapple chunks and juice.
• Stir every day for 10 days.
• On the 20th Day, Add:.
• 2 1/2 cups sugar.
• 1 10 oz. jar Marachino cherries and juice.
• 1 20 oz. can fruit cocktail and juice.
• Stir every day for 10 days.
• On the 30th Day:.
• Drain liquid from fruit.
• Divide the juice into 5-6 jars each containing 1 1/2 cups of juice.
• Give to friends, and keep one for yourself.
• Your friends can now start with the starter you have given them, and make the 30 day cake directly.
• Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.
• Note:.
• When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
• Amish Friendship Cake:.
• Cake 1 yellow cake mix, without pudding in it.
• 2/3 cup oil.
• 4 eggs.
• 1/3 of the fruit, prepared with the starter above.
• 1 cup nuts, chopped.
• 1 box Vanilla instant pudding.
• Mix all ingredients together, and bake in a greased Bundt pan at 350, for 50 minutes or until done.
• Important Note:.
• Do not use a metal strainer when straining the fruit.
• When adding fruit and juice to the jar, leave it on the counter & DO NOT REFRIGERATE! DO NOT PUT LID ON TIGHT. Set it on top loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
• I frost my cakes with Cream Cheese frosting and top with walnuts.

FRIENDSHIP CAKE AND STARTER

Steps:

• YEAST STARTER:.
• Combine peaches, pineapple, cherries, sugar and yeast. Stir with wooden spoon 3 to 4 times the first day. Then stir daily for 2 weeks. Store in glass jar on counter with lid just barely set on.
• FRUIT STARTER:.
• Mix yeast starter, sugar, peaches and place on the counter in a gallon jar with lid. Let stand, do not refrigerate. Set aside for 10 days, stirring daily.
• On tenth day, add: 1 (30 oz.) can chunk pineapple and juice.
• Let stand 10 more days, stirring daily.
• On the 20th day, add: 1 (29 oz.) fruit cocktail and juice 1 (10 oz.) maraschino cherries and juice. Let stand 10 more days, stirring daily.
• On the 30th day, drain juice off and give 1 1/2 cups juice to 6 friends along with the recipe.
• There will be enough drained fruit for 4 (9x13 inch) cakes.
• CAKE:.
• Mix cake mix, pudding mix, eggs and oil. Add nuts and fruit. Spread evenly in greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes.

AMISH FRIENDSHIP SPIRITED CAKE STARTER (NOT LIKE THE BREAD)

Steps:

• 1. THE AMISH FRIENDSHIP CAKE initial STARTER RECIPE Day One through day 14 1 cup cubed pineapple (drained) 1 cup sugar 2 tablespoons brandy Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON! Be sure to stir daily. Day 15 Add 1 cup marachino cherries including the juice 1 cup sugar 2 tablespoons brandy. Let set two more weeks, stirring daily. On day 30 Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.
• 2. AMISH FRIENDSHIP CAKE secondary STARTER First we prepare another starter from the starter above. 1-1/2 cups starter (prepared above) 1 large can sliced peaches (with juice) 2-1/2 cups sugar Put peaches & juice in a gallon jar. Stir once a day for 10 days: On the 10th day, add 2- 1/2 cups sugar 1 large can pineapple chunks & juice (Victoria uses a 1 lb - 4oz can). Stir for ten days on the 20th Day, add 2 -1/2 cups sugar 1 - 10 ounce jar Marachino cherries & juice 1 large can fruit cocktail & juice. (Victoria uses a 14-1/2 oz to 15 oz can) Stir daily for ten days on the 30th Day Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly. Divide fruit in thirds. You can freeze 2/3 of the fruit to use later. Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!

AMISH FRIENDSHIP BREAD AND STARTER

Steps:

• 1. The bread is delicious and moist and more of a cake than a bread.I do a half recipe of starter if I don't have anyone to give it to. I print the recipe out and tie it to a decorated jar full of starter and tuck it into a basket of muffins or a loaf cake.
• 2. Serves/Yields 2 loaves or about 24 muffins To lower the fat, I use 1/3 cup oil and 1/3 cup applesauce*
• 3. Directions Step: 1 On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don't use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don't refrigerate).
• 4. On Days 2, 3 and 4: Using a wooden or plastic spoon, stir mixture once each day.
• 5. On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir. On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.
• 6. Step: 2 On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk.
• 7. Remove 3 cups of mixture and give 1 cup each to three friends, use glass containers only.. Save remaining starter for yourself. Step: 3 For the Bread: In mixing bowl, combine all ingredients. Grease 2 9"x5" loaf pans. Bake in 350 degree oven for 40 to 45 minutes.To make muffins, bake in lined cup cake pans for 25 to 30 minutes.
• 8. NOTE: Raisins, chopped apples, dried cranberries or cherries,drained, crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts and/or chocolate chips (1/2 cup each) may be added to batter before baking.

AMISH FRIENDSHIP STARTER

Steps:

• Day 1: In a large glass or plastic bowl, combine 1 cup sugar, 1 cup flour, and 1 cup milk.
• Stir with a wooden spoon.
• Cover loosely with a clean cloth dish towel.
• Keep at room temperature.
• Day 2: Using a wooden spoon, stir once a day.
• Day 3: Using a wooden spoon, stir once a day.
• Day 4: Using a wooden spoon, stir once a day.
• Day 5: Add 1 cup sugar, 1 cup flour, and 1 cup milk.
• Stir.
• Day 6: Using a wooden spoon, stir once a day.
• Day 7: Using a wooden spoon, stir once a day.
• Day 8: Using a wooden spoon, stir once a day.
• Day 9: Using a wooden spoon, stir once a day.
• Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk.
• Stir.
• Remove 3 cups of mixture and give one cup to three friends.
• Save remaining starter for yourself, feeding every fifth day with 1 cup sugar, 1 cup flour and 1 cup milk.
• ~Note~Don't forget to print out the directions for your friends, so they know how to feed the starter!

THIRTY DAY FRIENDSHIP CAKE

Steps:

• Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
• Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
• Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
• Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking pans.
• It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
• Bake cakes at in the preheated oven for 55 to 65 minutes.