My mother in law, God rest her soul, used to make a "30 day cake". Everyone loved it and I would like to make it for the family for the holidays. However, it needs a starter and I have no idea how to "start" the starter! If anyone out there can help I would love to hear from you.
Sue from Morrow, OH
Starter For Friendship Bread
Mix in a large, sealable zip lock baggie with wooden spoon. Do not use metal spoon or bowl. Remove all air. Do not refrigerate. It is normal for batter to thicken, bubble, and ferment. It will expand each day.
Preheat oven to 325 degrees F. Grease 2 loaf pans. Coat insides with mixture of the cinnamon and sugar, reserving some for sprinkling on top of loaves. Add remaining ingredients to starter. Divide batter into bread pans and sprinkle tops with reserved cinnamon and sugar mixture. Bake for 1 hour.
Hope this is what you want.
30 Day Cake
In big bowl mix well: eggs, oil, cake mix and pudding. Fold in fruit and nuts.
Pour into greased Bundt pan. Bake at 350F for 50 minutes, or until it tests done.
Leave in a warm place like the kitchen counter.
Mix this together and stir daily for 10 days. On the 10th day add:
Stir for 10 days.
On the 20th day add 2 (9 oz.) jars maraschino cherries, cut up and drained. Stir daily for 10 more days.
On the 30th day drain the juices from the fruit and divide the fruit into three portions, 1 for each cake. Use some of the juice for starter.
If you're looking for the one with fruit (previously posted), you can start it without any "starter" if you don't have any. I add 1.5 cups sugar to the peaches and stir it every day for 10 days, then continue on as previous post indicates. I've always used cake mixes with pudding included, so then I don't have to also purchase pudding mix. (I also finely chop the fruit and nuts before adding to cake mixture so there aren't huge chunks of stuff in the cake--my preference.) (09/09/2008)
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