I have the Recipe, need the Base to it.
Can anyone help?
I can give you the rest but it calls for the Given Part.
I don't have.
This make such a good cake but I have not done it in years!
(Because you share your starter and cake recipe with a friend)
(Plan ahead for this cake. In the end, there is enough starter for 5 cakes. After all the waiting, I like to bake all three cakes at once and freeze them for the holidays. This makes a very, moist cake that is wonderful!)
7 1/2 cups sugar, divided
1 large can peaches with syrup; diced
1 large can crushed pineapple with syrup
1 large jar Maraschino cherries in juice
In a large glass jar, stir together 2 1/2 cups sugar and peaches with syrup. Lightly cover and let stand at room temperature for 10 days.
Add pineapple with syrup and 2 1/2 cups sugar; stir and let stand 10 days.
Add jar of cherries with juice and 2 1/2 sugar; stir and let stand 10 days.
The starter is ready to divide and feed for friendship cake. Drain off the liquid to use as a starter in the cake recipe. Use fruit over ice cream or pound cake.
Tip: Be sure to cover lightly during standing.
After you receive your starter
1 1/2 cups starter
2 1/2 cups sugar
1 large can of fruit cocktail (with juice)
1. Put above in covered bowl. Do not refrigerate. Stir daily for 10 days.
2. On the 10th day add 2 1/2 cups sugar and another can of fruit cocktail. Stir daily for 10 days.
3. On 20th day add two 9 oz. jars Maraschino cherries; drained and halved. Stir daily 10 days.
4. On 30th day drain fruit for 2 or 3 hours. Divide fruit for 3 cakes. The juice you have left is enough for 5 starters (keep one and give the other four to your friends).
Time to make the cake
1 box lemon cake mix
1/2 cup chopped pecans
2/3 cup oil
4 egg whites
1 small box instant vanilla pudding
fruit from starter
Mix together all ingredients and add fruit. Pin in greased and floured Bundt or Tube pan. Bake at 350 for 40 to 60 minutes until cake test done. Cool completely and glaze.
8 oz. package cream cheese
1 stick butter
1 pound box powdered sugar
1 teaspoon vanilla
Beat all ingredients and drizzle on hot cake. Makes enough glaze for three cakes.
Is the recipe you mean by the base? It's from the University of Illinois Extension.
How to Make a Friendship Cake Starter
There are a least a hundred versions of the 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 Recipe
1 package active dry yeast
3 cups warm water (105° to 115°F), divided
2 cups all purpose flour, sifted
2 tablespoons sugar
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°-85°F) 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
Starter Food--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 & 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 350°F 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.
Thank You Both!