wilkes

I forgot to mention the friendship cake I make has raisins, pecans, walnuts, and coconut [ which are all optional]

I got this recipe and starter out of the ashe paper years ago, hope it helps. It's call a friendship cake, it takes 30 days for it to be ready to make. The ckae in the paper is almost like the one posted by 1goddess, The other will make three cakes. Brandied Fruit [starter] 1 1/2 cup peaches drained and cut into pieces. 1-1/2 c. pineapple chunks, cut in half 12 maraschino cherries cut in half 3 c. sugar 2 packages active dry yeast. Combine ingredients and place in gallon glass jar at room temp. cover with two layers plastic wrap, secured with a rubber band and loose cover. Stir with wooden spoon, several times the first day, thenstir once a day for two weeks. At the end of two weeks, the starter has fermented enough to use for for friendship cake or ice cream topping. To keep it going, add one cup of the fruit mixture and one cup of sugar every two weeks [never allow starter to get below one cup] Use the recipe above afer the starter is finished, then you will have some to give to your friends. Hope this helpes. Liz

FRIENDSHIP CAKE

Get STARTER from friend.

DAY 1:
1 1/2 c. of STARTER
2 1/2 c. of sugar (brown or white)
1 lg. can of sliced peaches (approximately 29 oz.)

Mix together in large container (96 ounce). Stir every day. Keep covered.

DAY 10:

Add:

2 1/2 c. sugar
1 lg. can pineapple chunks or tidbits

Mix together and stir every day.

DAY 20:

Add:

2 1/2 c. sugar
1 lg. can fruit c*cktail
1 jar maraschino cherries (10 oz.)

Mix together and stir every day.

DAY 30:

Drain liquid from fruit and divide fruit into thirds. MAKES 3 CAKES. Divide juice into 1 1/2 cups each and put into containers to give to friends as starter with recipe. Give starters away within 20 days after you make the cake.

NOTES - During the 30 days none of the above should be refrigerated. Be sure you have used the whole can of fruits, juice too. DO NOT REFRIGERATE STARTERS. Keep at room temperature. Covered container may need to have air escape occasionally. Also may seep a little. Be sure to use a COVERED container.

INGREDIENTS PER CAKE:

1 yellow, lemon or white cake mix
1 (3 oz.) box vanilla or pineapple instant pudding
2/3 c. oil
4 eggs
1/3 of the fruit (approximately 2 c.)
1/2 c. chopped walnuts if desired

Mix all ingredients by hand, pour into a well greased 10 inch Bundt pan and bake for one hour at 350 degrees. Cakes may be frozen. STARTERS should be used within 20 days after cakes were baked (or soon afterward). Keep 1 1/2 cups starter and proceed with Day 1. You can keep starters up to 2 months. Kept ready fruit an extra month. Cakes were the best ever!

Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature.

Stir daily.

Day 5: Add 2 cups sugar and pineapple.

Stir daily.

Day 10: Add 2 cups sugar and cherries.

Stir daily.

Day 15: Drain fruit mixture; divide fruit in half.

Reserve half for later use.

Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each).

Give juice"starter" to friends for use within 1 to 2 days.

there are many variations to this recipe...good luck and enjoy!!!!

i am looking a recipe for a 30 day cake.i need to know how to fix a starteralso or if someone has a starter they would share.