Friendship Fruit Cake Recipe

Friendship Fruit Cake is more than a dessert—it’s a tradition, a journey, and a celebration of sharing. This beloved recipe begins with a unique fruit starter passed from friend to friend, strengthening bonds as it travels.

Each bite is a testament to patience and generosity, with brandy-soaked fruits and a moist, tender crumb that only improves over time.

Whether you’re gifted a starter or embark on the 30-day adventure yourself, the result is a nostalgic cake that carries the true flavor of friendship through generations.

Ingredients Checklist

This recipe unfolds in two main stages: preparing the Friendship Fruit Cake Starter and baking the Fruit Cake itself. Here’s everything you need for both steps.

For the Friendship Fruit Starter (Makes enough for multiple cakes)

• 1 (20 oz) can sliced peaches in heavy syrup, undrained

• 2 1/2 cups granulated sugar (divided over time)

• 1 (20 oz) can pineapple chunks in juice, undrained

• 1 (15 oz) can fruit cocktail in syrup, undrained

• 1 (10 oz) jar maraschino cherries, drained and halved

• 1 1/4 oz (1 envelope) active dry yeast

For the Fruit Cake (Makes 2 Bundt Cakes)

• 1 box yellow cake mix (or lemon, pineapple, or cherry flavor)

• 1 small box (3.4 oz) instant vanilla or lemon pudding mix

• 2/3 cup vegetable oil

• 4 large eggs

• 1 1/2 cups well-drained fruit from the starter (a mix of the macerated peaches, pineapple, fruit cocktail, and cherries)

• 1 cup chopped pecans or walnuts

• 1 cup sweetened flaked coconut (optional)

• 1 teaspoon vanilla extract

• 3/4 cup golden raisins (optional)

Equipment Needed

• 1-gallon glass jar (never metal) or a large glass/plastic bowl for starter

• Large mixing bowls

• Measuring cups and spoons

• Plastic or wooden spoon for stirring (avoid metal)

• Bundt or tube pans for baking

• Parchment paper (optional, for easier cleanup)

• Cooling racks

• Plastic wrap and/or airtight containers for storage

Step-by-Step Instructions

Making the Friendship Fruit Starter

The heart of this recipe is the fermented fruit starter, which takes about 30 days to develop. Each stage builds flavor and readies the mixture for baking and sharing.

Day 1 (Start)

• In your glass jar, combine peaches with syrup and 2 1/2 cups sugar.

• Add yeast and stir well.

• Loosely cover the jar with a clean dish towel or saucer—never seal tightly, as gases need to escape.

• Leave at room temperature. Stir daily with a non-metal spoon.

Day 10

• Add pineapple with juice and another 2 1/2 cups sugar to the jar.

• Stir well, cover loosely, and continue daily stirring.

Day 20

• Add fruit cocktail with syrup and maraschino cherries (halved).

• Add another 2 1/2 cups sugar.

• Stir daily for another 10 days.

Day 30

• The starter is now ready. Drain fruit, reserving the syrupy liquid.

• Divide the starter liquid into 1 1/2-cup portions—these can be passed along to friends so they can begin their own batch (or save for your next cake).

Expert Tips

• Never use metal containers or utensils with the starter; metal reacts with the acids and can spoil the mix.

• Always loosely cover the jar to allow gases to escape and avoid contamination.

• If mold or an off smell develops, discard and start over (rare with clean equipment).

Baking the Friendship Fruit Cake

1. Prep the Cake

• Preheat oven to 350°F (175°C).

• Grease and flour two bundt or tube pans (or line with parchment for easier removal).

2. Mix the Cake Batter

• In a large bowl, combine cake mix, pudding mix, oil, and eggs.

• Beat until smooth and well combined (about 2 minutes).

• Gently fold in 1 1/2 cups well-drained fruit from the starter, nuts, coconut, vanilla, and raisins if using.

• Mix just until evenly incorporated; do not overmix.

3. Bake

• Divide batter evenly between pans.

• Bake for 55–65 minutes, or until a toothpick comes out clean.

• Cool in the pan for 15 minutes, then transfer to a rack to cool completely.

4. Store & Share

• These cakes keep moist for up to a week and flavor improves as they rest.

• Wrap tightly in plastic wrap, or store in an airtight container.

• For gifting, wrap individual slices in parchment or decorative cellophane.

Tips for Perfect Results

• Starter Management:
  Once you’ve made a batch, always save at least 1 1/2 cups of the syrup for your next starter or to share with friends. The starter can be refrigerated for a few weeks, or frozen for longer storage.

• Fruit Drainage:
  Drain fruit well before adding to batter to prevent soggy cake. If using extra fruit, reduce liquids elsewhere.

• Custom Flavors:
  Try swapping nuts, omitting coconut, or adding dried cranberries or diced dried apricots for variation.

• Gifting:
  Friendship Fruit Cake is ideal for sharing—wrap well, include a starter, and pass on the tradition.

Variations & Substitutions

• Alcohol-Free:
  Omit brandy if desired—flavor will still be rich thanks to the long maceration.

• Cake Mix Options:
  Try lemon, pineapple, or even spice cake mix for seasonal flair.

• Fruit Variations:
  Use pears, dried cherries, or dates for a unique twist.

Serving Suggestions

• Serve thin slices with coffee, tea, or eggnog during the holidays.

• Top with a dollop of whipped cream, vanilla ice cream, or a drizzle of light lemon glaze.

• Excellent as a breakfast treat or brunch centerpiece.

Storage & Make-Ahead

• Store tightly wrapped at room temperature for 2–3 days, or refrigerate up to 1 week.

• Freeze individual slices for up to 3 months; thaw at room temperature before serving.

• The cake is even better the next day, making it ideal for baking ahead and gifting.

Final Thoughts

Friendship Fruit Cake is a time-honored celebration of generosity and patience. The starter is both a gift and an invitation—each time you bake and share, you keep the tradition alive.

Whether passed between friends or enjoyed with family, each moist, fruity slice tells a story of community and care. Bake a batch, savor the history, and pass it on.