Friendship cake recipe?!
Friendship cake recipe?
I remeber my friend a long time ago gave me a cake and it was not cooked and we let it ferment for a long time before it was cooked and it was actually the best cake I had in my whole life.Does anyone know the recipe or know what I am talking about?
Answers: "Friendship Cake"
10 days 10 days prep
Starter
1 cup flour
1 1/4 cups water
1/2 package dry yeast
First Day and Fifth Day
1 cup flour
1 cup milk
1 cup sugar
Tenth Day
2 eggs
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts
Topping
1/4 cup butter
1 cup packed brown sugar
1 tablespoon flour
Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
(If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the"First Day" ingredients.
Cover and refrigerate.
Stir once a day for 5 days.
On the 5th day, place in a larger bowl and add the"Fifth Day" ingredients.
Cover and refrigerate.
Stir once a day for 5 more days.
Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.
Combine all of the"Tenth Day" ingredients with the remaining mixture.
Pour into a greased and floured 9 x 13" pan.
Combine topping ingredients and sprinkle on top.
Bake for 40- 50 minutes. hmmm well i've given ya couple of recipes.. see if its among them...
Fruit & Nuts Friendship Cake
Ingredients
1 Cup Chopped Apples
1 Cup Raisins or Chopped Nuts
1 Cup Sugar
1 Egg Plus 2 Egg Whites
1/4 Teaspoon Salt
1-1/2 Teaspoons Baking Soda
1-1/2 Teaspoons Vanilla
2 Cups all Purpose Flour
2 Teaspoons Baking Powder
2/3 Cup Vegetable Oil
3 Cups Starter
How to Make
Mix all the dry ingredients in a large bowl and set it aside. Take another large bowl and pour starter, egg and whites, sugar, oil and vanilla. Mix thoroughly. Next, add the flour mixture, apples and raisins / nuts. Gently pour this mixture into a greased and floured 9 x 11 loaf pan or tube pan. Bake at 350°F for 50 to 60 minutes. Take it out after it bakes and let it cool. Dust it with sugar powder and serve.
Note
You can use any combination of fruits and nuts as long as the total quantity equals 2 cups. You can go in for drained pineapples, dates, pecans, or crushed a
Friendship Cake with Brandied Fruit Starter
Brandied Fruit Starter:
1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can apricot halves, drained
1 (10-ounce) jar maraschino cherries, drained
1 1/4 cup granulated sugar
1 1/4 cup brandy*
1. Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered.
2. Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.
3. Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times.
4. To replenish starter, add 1 cup sugar and one of the fruits, pineapple chunks, peaches, apricot halves or maraschino cherries every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again.
Makes 6 cups.
*Apricot or peach brandy may be substituted, if desired.
Friendship Cake Mix:
2 1/2 cups granulated sugar
1 1/2 cups Brandied Fruit Starter
1 (32-ounce) can sliced peaches with juice
1. Combine in a gallon glass jar and stir all together; stir several times the first day, thereafter stir once each day. Keep covered and at room temperature.
On Tenth Day Add:
1 (32-ounce) can chunk pineapple with juice
2 1/2 cups granulated sugar
1. Stir once a day for 10 days.
On Twentieth Day Add:
1 (32-ounce) can fruit cocktail with juice
2 1/2 cups granulated sugar
1 (10-ounce) jar maraschino cherries with juice, diced
1. Stir once a day for 10 days.
On Thirtieth day:
1. Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes.
2. Cakes can be frozen after they are baked. Juice or fruit cannot be frozen.
Friendship Cake Mix Recipe:
1 (18.25-ounce) package yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package vanilla instant pudding mix
1 cup nuts, chopped
1/3 of fruit
1. Combine all ingredients together, mixing well. Bake in greased and floured Bundt pan at 350*F (175*C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
2. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.
Friendship Cake with Starter
Starter :
3/4 cup drained peach chunks
3/4 cup drained pineapple
6 maraschino cherries, halved
1 1/2 cups granulated sugar
1 (1/4-ounce) package active dry yeast
1. Combine ingredients and place in a large glass jar with a loose cover at room temperature.
2. Stir several times the first day, once a day thereafter for 14 days. The starter will have fermented enough to start Friendship Cake Mix.
Friendship Cake Mix:
1 1/2 cups Starter
2 1/2 cups granulated sugar
1 (32-ounce) can sliced peaches with juice
1. Place into a gallon jar. Stir once a day for 10 days. Keep covered and at room temperature.
On 10th day add:
2 1/2 cups granulated sugar
1 (32-ounce) can chunk pineapple with juice
1. Stir once a day for 10 days.
On 20th day add:
2 1/2 cups granulated sugar
1 (10-ounce) jar maraschino cherries
1 (32-ounce) can fruit cocktail with juice
1. Stir once a day for 10 days.
On 30th day:
1. Drain juice from fruit. Divide juice into 5 or 6 jars of 1 1/2 cups juice each and give to friend(s).
2. Divide the fruit into 3 equal parts. You will have enough to make 3 cakes.
Friendship Cake Mix Recipe:
1 (18.25-ounce) package yellow cake mix (not pudding cake)
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package instant vanilla pudding
1 cup chopped nuts
1/3 of the fruit (2 cups)
1. Combine with an electric mixer all ingredients and bake in greased and floured tube or Bundt pan at 350*F (175*C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
2. Cool on wire rack in pan 15 minutes before removing.
hope this helps... Friendship Cake-Amish
Ingredients
1 c Butter/Margarine, Melted
1 3/4 c Sugar
3 c Unbleached All-purpose Flour
1 ts Baking Soda
1 ts Ground Cinnamon
1/2 ts Salt
1/4 ts Ground Cloves
1/4 ts Ground Nutmeg
2 Large Eggs
2 c Brandied Fruit
1 c Chopped Pecans
1/4 c Brandied Fruit Juice
BRANDIED FRUIT STARTER
15 1/2 oz (1 Cn) Pineapple Chunks
16 oz (1 cn) Sliced Peaches
17 oz (1 cn) Apricot Halves
10 oz (1 jr) Maraschino
1 1/4 c Sugar
1 1/4 c Brandy (Any Brand)
Instructions
1. Combine butter and sugar in large mixing bowl. Beat well. Combine next 6 ingredients. Beat well. Add eggs. Coarse chop brandied fruit and stir into batter. Add pecans and juice. Mix well. Pour batter into well-greased 10 inch bundt pan. Bake at 350 degree F. oven for 1 hour. Cool in pan 10 minutes, then remove from pan.
2. BRANDIED FRUIT STARTER: Drain all canned fruit. Combine all ingredients in clean, nonmettalic bowl. Stir gently. Cover and let stand at room temperature for 3 weeks, stirring twice per week. As you use it, replace the amount taken with 1 cup sugar. Cover and let stand at room temperature 3 days before using again. Yields 6 cups of brandied fruit. I'm not sure about ur cake recipe, but I know one type of cake recipe that is very easy too make that I'd learnt when I was in school. In my language it is called Kek Batik.It is suitable for chocolate lover.
Ingredients:
A large packet of Biscuit Marie(Any Brand)
A can of sweetened milk
3 glass of water
1/2 cup of cocoa powder(I usually used Van Houten brand)
2 cup of chocolate malt drink powder ( I usually used MILO brand or VICO brand)
1 whole tin of cereal mixture powder-small size tin(I usually used NESTUM brand from NESTLE) -dont use oats
5 eggs(white eggs only)
I whole tin of margerine(small size)-I usually used PLANTA or DAISY or DORINA
Instruction:
Crack all the biscuits into two from the whole pack and put it aside
Melt the margerine into a medium sized pots on fire on the stove
Put the sweetened milk into the pot after the margerine had melted
Stir them well,
Put in the white eggs and stir again
Then put in the chocolate and cocoa powder
Add the 1 1/2 glass of water
Stir them well
After all the ingredients are well mixed put the cereal powder
Ensure that the fire is still on
Stir them until they are really well mixed and thick
Add another 1 1/2 glass of water
Stir them
When u are sure that the whole ingredients are well mixed and extremely hot, pour all the cracked biscuits into the pot but the stir after that
Turn off the fire
Turn the pot upside down and
Pour the boiling hot mixture of the ingredients and biscuits into a medium sized tupperware or any suitable
Try too smoothen the top surface of the ingredients in the tupperware
Leave it cold for a while
Then freeze it in the refrigerator for 1 night
The next morning the mixture will turn into cakes and u can cut it into pieces and it eat while it is icy cold
U can see the motifs on the cake when u cut it as if it is a Batik design
Batik is a traditional motif design cloth in my country - MALAYSIA
Kek-Cake
Hope u try it!
Good Luck!
Enjoy the taste! Here are my recipes (you must already have a starter)
DO NOT USE ANY TYPE OF METAL SPOON OR BOWL FOR MIXING. YOU MAY USE A METAL BRAD PAN FOR BAKING.
DO NOT REFRIGERATE
IF AIR GETS IN THE BAG, LET IT OUT
IT IS NORMAL FOR BATTER TO RISE, BUBBLE AND FERMENT.
DAY 1: DO NOTHING.
DAY 2: MUSH THE BAG
DAY 3: MUSH THE BAG
DAY 4: MUSH THE BAG
DAY 5: MUSH THE BAG
DAY 6: ADD TO THE BAG, 1 CUP FLOUR, MILK, SUGAR THEN MUSH THE BAG
DAY 7: MUSH THE BAG
DAY 8: MUSH THE BAG
DAY 9: MUSH THE BAG
DAY 10: ADD TO THE BAG, 1 CUP FLOUR, MILK, SUGAR THEN MUSH THE BAG
THEN TAKE OUT 3 CUPS AND PUT EACH CUP IN A SEPARATE CONTAINER. GIVE 2 TO FRIENDS AND KEEP ONE FOR YOURSELF TO START ANOTHER.
THEN FOLLOW ONE OF THE FOLLOWING RECIPES:
OPT 1:
1 CUP EACH OIL, SUGAR, FLOUR
1TSP EACH BAKING POWDER, BAKING SODA
4 EGGS
1 SMALL BOX VANILLA INSTANT PUDDING
2 TSP EACH VANILLA, CINNAMON
1 CUP CHOPPED WALNUTS (IF DESIRED)
GREASE AND FLOUR BUNDT PAN OR 2 LOAF PANS. BAKE AT 350° FOR 50 TO 60 MINUTES.
GLAZE: 1 CUP POWDERED SUGAR, 2 TBSP HOT MILK AND 1 TSP VANILLA. MIX AND DRIZZLE ON TOP.
NOTE: IT IS BEST TO REMOVE THE BREAD FROM THE PAN BEFORE GLAZING. YOU MAY WANT TO IMPROVISE ON THE GLAZE, THE ABOVE DIRECTIONS MAKE A VERY THIN COATING.
OPT 2:
2/3 CUP OIL
1 CUP SUGAR
1 ? CUP FLOUR
3 EGGS
1 TBSP CINNAMON
? TSP SALT
1 ? TSP BAKING POWDER
? TSP BAKING SODA
ADD 1 CUP NUTS, RAISINS, APPLES OR DATES.
BAKE IN 2 WELL GREASED & SUGARED BREAD PANS - 350° FOR 45 MINUTES
(USE WAX PAPER ON BOTTOM OF PANS – GREASED & SUGARED.)
OPT 3:
PREHEAT OVER TO 325° F.
ADD TO THE REMAINING BATTER IN THE BOWL:
3 EGGS
1 CUP OIL (OR ? CUP OIL AND ? CUP APPLESAUCE)
? CUP MILK
1 CUP SUGAR
2 TSP CINNAMON
? TSP VANILLA
1 ? TSP BAKING POWDER
? TSP BAKING SODA
? TSP SALT
2 CUPS FLOUR
1 LARGE BOX INSTANT VANILLA PUDDING
GREASE 2 LARGE BREAD LOAF PANS AND MIX AN ADDITIONAL ? CUP SUGAR AND 1 ? TSPS OF CINNAMON IN A SIDE DISH. DUST THE GREASED PANS WITH HALF THE MIXTURE.
POUR THE BATTER EVENLY INTO THE PANS AND SPRINKLE WITH THE REMAINING SUGAR/CINNAMON MIXTURE OVER THE TOP. BAKE AT 325°F FOR 1 HOUR. COOL UNTIL BREAD LOOSENS FROM THE PANS EVENLY (ABOUT 15 MINUTES). TURN OUT INTO SERVING DISH. SERVE WARM OR COLD.