I have a recipe for a Friendship Cake that takes 30 days to complete. You need a starter and you add fruit to it every so many days, and let it sit. Then on the 30th day you bake it.
It is very good, but my problem is I don't know how to start it. Has anyone ever heard of this cake and do you know how to start the starter?
By Jan from Cincinnati, OH
I just watched a program with Julia Child on PBS.
She had a guest chef, Nancy Silverton who made a starter using grapes.
click on Julia Child. The episode # is 14
Hope this helps you.
Friendship Cake Starter
Combine fruit cocktail with juice, peaches with juice, and 2 1/2 cups sugar in large jar. Stir with wooden spoon until sugar is dissolved, cover. Let stand at room temperature. Stir each day for 10 days. Add pineapple with juice and 2 1/2 cups sugar, mix well. Stir each day for 10 days. Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir each day for 10 days. Store in refrigerator. May store in refrigerator indefinitely. Yields enough for 7 cakes.
Combine cake mix, friendship cake starter, oil, and eggs in bowl, mix well. Stir in pecans. Pour into greased and floured Bundt pan. Bake at 325 degrees F for 1 hour. Cool in pan few minutes. Invert onto serving plate. Can be baked in 2 loaf pans.
I bake my friendship cake in wide mouth pint canning jars this way they can sit on the shelf and not take room in the fridge and they literally last for years.
And I like to mix the starter with cream cheese and spread on saltine crackers.
This is for a 10 day Amish Friendship Cake:
found on cooks.com, but there are tons more if you google "Amish cake"
Amish Friendship Cake
Do not refrigerate batter!
DAY ONE: To make your own starter from scratch, mix 1 cup each of flour, sugar, and milk in a bowl. Cover lightly.
DAY TWO: Relax.
DAY THREE: Mix is bubbling, please stir.
DAY FOUR: Mixture is still bubbling, please stir again.
DAY FIVE: Add 1 cup each of flour, sugar, and milk. Stir well.
DAY SIX: Relax.
DAY SEVEN: Mixture is bubbling, please stir.
DAY EIGHT: Mixture is still bubbling, please stir again.
DAY NINE: Needs to be stirred one last time.
DAY TEN: Add 1 cup each of flour, sugar, and milk. Stir well.
To finish the cake: Take out 3 cups of starter and put 1 cup into each of 3 small containers. Give 1 to 3 friends with a set of these entire instructions, (your friends should begin with day two) and include a personal note of friendship.
Add the following to "your" portion of remaining batter (1 cup will be left).
Stir well, but DO NOT use electric mixer. Bake in a floured and greased Bundt pan at 350 degrees F for 40-50 minutes. Cool on a rack for about an hour. Turn over onto serving plate.
OPTIONAL: Add frosting or sprinkle with powdered sugar. For variety, add desired amount of one or more of the following ingredients to batter before baking: apples, nuts, raisins, dates, chocolate chips, cocoa, drained fruit cocktail, or up to 4 overripe bananas.
If you only have two friends, you can reserve 2 cups of the remaining batter and double ingredients and make 2 Bundt cakes. These freeze well. (05/01/2009)
If you successfully make your starter, pour remainder into pint jars and store in freezer. It won't freeze because it is fermented, but will keep a long time this way. When taking it out to make cakes, smell it and if it doesn't smell very strong, add a splash of brandy to it to activate it again.
I have been doing this for many years instead of throwing the starter away after so long a time, like the recipe says. I use at least 1 1/2 cup of the well-drained fruit in my cakes and also add a cup each of raisins, nuts, and coconut. Hope this helps. (05/06/2009)
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