View Full Version : How to Make a Friendship Cake Starter



Kitchen Witch
April 26th, 2009, 04:10 PM
How to Make a Friendship Cake Starter

There are many versions of this starter and the resulting bread or cake recipe going around. There is one with fruit, one with nuts, one made with whole wheat flour and raisins and the list goes on and on. Here is one method for starting the starter:



Friendship Cake Starter

1 package active dry yeast
3 cups warm water (105 to 115F), divided
2 cups all purpose flour, sifted
2 tablespoons sugar

Starter food (flour, sugar and water)

Dissolve yeast in 1/2 cup warm water, stirring well; let stand 5 minutes or until bubbly.

Combine remaining water, flour and sugar in a medium size, non-metallic bowl; mix well. Add dissolved yeast and stir well. Cover loosely with plastic wrap or cheesecloth and let stand in a warm place (80-85F) three days, stirring 2-3 times daily.

Place fermented mixture in refrigerator at this point. Stir daily and use within 11 days. Always bring starter to room temperature before using in cake recipe. Allow to set in a warm place for one hour or longer before using. Stir well, then measure amount needed for recipe.

Or on day 10 divide the mixture. Measure two to three cups starter for recipe. Divide remaining starter into one cup portions. Place in plastic or glass containers, loosely cover with plastic wrap. Keep one cup for yourself and give one cup each to friends along with the "Nurturing Your Starter" instructions and cake recipe.

Nurturing Your Starter--Your starter should have a sweet yeasty smell. If at any time you notice signs of spoilage toss the starter and begin again. Do not add milk, cream, or eggs to starter or it may produce harmful bacteria.

Day #1 -- The day your receive your 1 cup of starter, stir the mixture with a wooden spoon, let it sit on a counter, loosely covered with crumpled plastic wrap or wax paper for one day. Do not refrigerate at this point. Use a nonmetallic container.

Day #2, 3, 4 -- Refrigerate, stir the mixture each day, keep loosely covered.

Day #5 -- Transfer starter to a larger glass or ceramic jar or bowl. Add the following "starter food."

1 cup water
1 cup flour
1 cup sugar

Stir to mix, cover loosely and return batter to the refrigerator.
Mixture will expand. Your container should not be more than half full.
Refrigerate the starter at this point.

Day #6, 7, 8, 9 -- Stir only and keep refrigerated, loosely covered.

Day # 10 -- You may need to transfer the batter to an even larger container.

Add more starter food and stir. Allow starter to sit at room temperature for one hour. Remove 3 cup for three friends, and measure 3 cups for the following recipe.



Note: If you keep a cup for yourself, start over, beginning with Day #1.



Fruit and Nuts Friendship Cake

1-1/2 teaspoons baking soda
1 cup sugar
2 cups all purpose flour
2/3 cup vegetable oil
2 teaspoons baking powder
1-1/2 teaspoons vanilla
1/4 teaspoon salt
1 cup chopped apples
3 cups starter
1 cup raisins or chopped nuts
1 egg plus 2 egg whites

Combine dry ingredients in a large bowl, set aside. In another large bowl mix starter, egg and whites, sugar, oil and vanilla. Add flour mixture, apples and raisins or nuts. Pour into a greased and floured tube pan or 9 x 11 loaf pan. Bake at 350F for 50 to 60 minutes. Cool, dust with powdered sugar.

Note: Any combination of fruit and nuts can be used as long as the total equals 2 cups. Try crushed, drained pineapples, dates, pecans, or almonds.