The Friendship Cake Starter:
2/3 cup sugar
2/3 cup milk
2/3 cup flour
Mix in plastic or glass container with tight lid. Cover, store at room temperature for 17 days, stirring once a day.
After that, leave undisturbed for 1 day.
Stir again daily for 3 days. Add 1 cup each of sugar, milk, and flour. Stir the next 4 days.
Add another cup of each sugar, milk and flour.
Mix well. Give 1 cup each to 2 friends, use 1 cup to make a cake or use as base for another batch of starter.
The Friendship Cake:
1 cup starter
2/3 cup oil
3 eggs
2 cups flour
1 cup sugar
2 tsp. vanilla
2 cups chopped (apples, or blueberries, cherries, pineapple, peaches, or any kind of fruit)
1 1/2 tsp. cinnamon
2 tsp. baking powder
1 1/2 tsp baking soda
1/2 tsp. salt
1/2 to 1 cup nuts (opt.)
Combine all ingredients until well mixed.Grease and flour a bundt or loaf pan. Pour batter into pan and bake in preheated oven 350 until cake tests done 40 to 50 min.Cool in pan for 10 minutes, then turn out and continue cooling.
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HERE IS ANOTHER VERSION
Friendship Fruit Starter
One 20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy
Combine all ingredients in a clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for three weeks, stirring at least twice a week.
Serve over ice cream or pound cake, use in recipes or feed as directed.
To keep the starter going, retain at least three cups at all times.
To feed and maintain: Stir mixture daily. Add one cup sugar and one cup of pineapple, peaches or cherries every two weeks, alternating fruits each time and stirring gently.
Brandy should not be required. Do not add fruit more often than once every two weeks. Do not delay adding fruit for more than one or two days past schedule.
Cover and let stand at room temperature at least three days before using. Fruit is fermented when it is translucent. To store, keep in warm place. Makes about nine cups.
Variation: Substitute canned fruit co*cktail, mandarin oranges or pears.
To share: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion. Do this just before you would do a normal feeding. Feed each portion. Give one portion to a friend and keep one for yourself.
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Friendship Fruit Cake
1 box yellow, white or lemon cake mix
4-serving size box instant vanilla or lemon pudding mix
4 eggs
2/3 cup vegetable oil
1 to 2 cups drained Friendship Fruit
Optional: 1/2 to 1 cup raisins
Optional: 1/2 to 1 cup chopped walnuts
Optional: 1/2 to 1 cup shredded coconut
Optional: 1/4 to 1/2 cup of Friendship Fruit liquid
Optional Glaze: 1/2 cup sugar
1/4 cup water
1/4 cup orange juice, brandy or rum
1/2 cup margarine
Pour cake mix, pudding mix, eggs, and oil into large bowl. Stir with a spoon or beat with an electric mixer only until well mixed and smooth, then stir in drained fruit and any desired optional ingredients.
Pour into greased and floured tube or Bundt pan and bake at 350 degrees for about one hour or until a toothpick inserted in the center comes out clean.
Baking times vary greatly. They are affected by the starter, the fruit and additional ingredients. Baking time can increase by 30 minutes or more.
Cool 10 minutes in the pan on a wire rack. Turn cake out of pan and allow to cool to room temperature on rack. Slowly pour hot glaze over
the cooled cake. Makes 12 servings.
Glaze:
Combine sugar, water and orange juice in a saucepan. Add margarine
and bring to a boil, stirring until sugar is dissolved. Slowly pour
the hot syrup over the cooled cake.
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Traditional Friendship Fruit Cake
1 1/2 cups vegetable oil
2 cups sugar
3 eggs, well beaten
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts
3 cups chopped Friendship Fruit, well drained
Mix together oil, sugar and eggs in electric mixer. Add vanilla and beat well. Stir together flour, soda and salt. Blend into batter,
then mix in nuts and fruit.
Bake at 325 degrees in a greased and floured Bundt, tube, or 9-by-13 inch pan for one hour and 15 minutes or until cake tests done.
Let cool 10 minutes before removing from pan. Serves 12.
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AMISH FRIENDSHIP STARTER
1 package active dry yeast
1/4 cup warm water (110 degrees)
1 cup all purpose flour
1 cup sugar
1 cup warm milk
Starter Food (every 5 days
1 cup all purpose flour
1 cup sugar
1 cup milk.
In a small (non-aluminum) bowl, soften yeast in water for 10 minutes. Stir
well.
In a 2-quart bowl, combine flour and sugar. Mix thoroughly or the flour will lump when the milk is added. Slowly stir in warm milk and softened yeast mixture. Cover loosly and let stand at room temperature until bubbly.
Refrigerate. Consider this day 1 of the 10 day cycle.
Day 2 through 4: Stir a couple times a day.
Day 5 (Starter Food) Blend flour (1 cup) and sugar (1 cup) in a small bowl, slowly mix in milk (1 cup). Stir mixture into starter. Return to refrigerator.
Day 6 through 9: Stir a couple times a day.
Day 10: (which becomes Day 1 for the next series).
Feed Again.
Note: Consider the 10 day cycle a guide; it does not have to be followed exactly. If you need more starter, feed it more often. The starter is a yeast.
culture and will grow when fed. To hasten growth, leave starter at room
temperature for several hours.
After feeding the starter, choose your favorite receipe and use the starter
accordingly. Return starter to frig.
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