Tuesday, July 31, 2007

Fall? It's Time for Friendship Cake

Buttery Blueberry Pound Cake
"The only way to have a friend is to be one."
-- Ralph Waldo Emerson

We were invited for lunch with friends. When we arrived with the bag of Friendship Cake starter batter the first question was "How do I make it for my daughter?" The second from the friend from Sumner, Washington was, "How did you know I have been making them all summer? A friend gave me the starter!"

So, the Amish Friendship cake is making the rounds it seems. A couple of weeks ago at Sharon's house, Janice was passing out plastic bags with the starter and the recipe. About 8 days later I had two beautiful cakes resting on my kitchen counter.

We also have home brewed beer in kegs in the basement. My husband is a brewer extraordinaire and we have enjoyed the fruits of his labor for years. In fact when he brews, men from around the neighborhood appear at our garage door asking for lessons or better yet, free samples.

So, you ask, how do these two things tie together? Well, when I showed my husband the cake in a bag, his eyes lit up and he began calculating and planning to make the cake. You can only make so much beer and bake so many cakes but if you do a little of each, you can stay busy and well fed. The recipes that follow were found online when I typed Amish Friendship Cake in the google search line.

1 (16 oz.) can fruit cocktail
1 (16 oz.) can peaches
2 1/2 c. sugar
1 (20 oz.) can pineapple tidbits
2 1/2 c. sugar
1 (8 oz.) jar maraschino cherries
2 1/2 c. sugar
Combine fruit cocktail with juice, peaches with juice and 2 1/2 cups sugar in large jar. Stir with wooden spoon until sugar is dissolved, cover. Let stand at room temperature. Stir each day for 10 days. Add pineapple with juice and 2 1/2 cups sugar, mix well.
Stir each day for 10 days. Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir each day for 10 days. Store in refrigerator. May store in refrigerator indefinitely. Yields enough for 7 cakes.
1 (2 layer) pkg. white cake mix
1 1/2 c. Friendship Cake Starter
2/3 c. oil
4 eggs
1 c. chopped pecans
Combine cake mix, Friendship Cake Starter, oil and eggs in bowl, mix well. Stir in pecans. Pour into greased and floured Bundt pan. Bake at 325 degrees for 1 hour. Cool in pan few minutes. Invert onto serving plate. Can be baked in 2 loaf pans.

  • 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, then 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, 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 (optional)

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 test done 40 to 50 minutes.

Cool in pan for 10 minutes, then turn out and continue cooling.
  • "Amish Friendship Bread"
1 cup starter
2/3 cup oil
1 cup sugar
3 eggs
1 tsp vanilla
2 cups flour
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Mix listed ingredients -- I'd sift the dry ingredients together first,
but the original sheet doesn't say to.

You may top with candied fruit, nuts, or apple slices before baking.
Pour into 2 well greased sugared loaf pans. Bake 40 to 50 minutes at
350 degrees. Cool ten minutes before removing from pan.

Have lots of fun. I gave the recipe to The Neighbor and she will be having cake before long.


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