1 pkg. dry active yeast
1/2 c. warm water (110°F) to dissolve yeast
2 1/2 c. warm water
2 c. all purpose flour (sifted)
2 tsp. sugar

Add yeast to a large bowl, add ½ c warm water stir with a wooden or plastic spoon (DO NOT USE METAL UTENSILS AT ANYTIME DURING THIS RECIPE). Add remaining water, flour and sugar. Mix well and cover loosely with plastic wrap. Let starter mixture rest for one day on the counter.

The next day stir with a wooden spoon and loosely re-cover with plastic wrap and refrigerate. Follow instructions below for your next steps.

I have my own starter and want to make a cake and more starter mix to share.

When you receive your starter mixture, stir well with a wooden spoon (NEVER USE METAL FOR THIS RECIPE) and cover loosely with plastic wrap, let it rest for one day on the counter. (Same as above). The next day (day 2) uncover starter mixture stir well and re-cover and refrigerate. Repeat this step for a total of 5 days, stirring once a day with a wooden or plastic spoon and re-cover loosely then refrigerating. On day 5 transfer mixture to a large bowl or gallon size jar and add.

DAY # 5 and Day # 10:

1 c. water
1 c. all purpose flour (sifted)
1 c. sugar

Mix these ingredients to the starter and stir well, re-cover loosely with plastic wrap and return to the refrigerator. Stir once a day for the next 5 days, re-cover and return back to the refrigerator. On day 10 add ingredients above once again and return to the refrigerator for 2 more days stirring once each day and re-covering with plastic wrap. Making this day 12. Now it is time to separate and share your starter with your friends and family. Pour 3 to 4 (one cup) of starter mixture into clean jars and cover with plastic wrap, keep refrigerated until given out to friends. Reserve 1 cup of your starter mix for your cake recipe (below) Starter mix may be stored in the refrigerator for up to 15 more days. If at anytime the mixture smells sour or spoiled, discard and start a new batch (recipe above). On day 12 pour your 1 cup starter mixture (NOT THE JARED STARTERS TO BE GIVEN AWAY). In a large bowl or jar.

Day # 12:

Add 1 (15 oz.) can fruit cocktail with the juice to your starter, Stir well with wooden spoon, re-cover loosely and refrigerate.

Day # 13:

Add 1 (15 oz.) can diced peaches with juice to your starter, stir well with wooden spoon, re-cover loosely and refrigerate.

DAY # 14:

Add 1 (15 oz.) can pineapple tidbits with juice and 1- 10 oz. jar of (DRAINED & sliced) maraschino cherries to your starter (you don’t want a pink cake so drain cherries). Stir well with wooden spoon, re-cover loosely and refrigerate overnight.

DAY # 15:

YOU ARE READY TO MAKE YOUR FRIENDSHIP CAKE!

MOIST FRIENDSHIP CAKE RECIPE:

2 c. all purpose flour (sifted)
1 c. granulated sugar
1 1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2/3 c. canola oil
2 tsp. vanilla extract
all of your personal starter mixture (with the fruit)
3 eggs
1 c. chopped nuts (optional)

Grease and flour a bunt pan and set aside. Preheat oven to 350°F.

In a large bowl mix all the dry ingredients together and set aside. In another large bowl mix the remaining 4 wet ingredients and stir well with a wooden spoon.

Slowly add dry ingredients to starter mix alternating with mixing then adding a little more dry ingredients then mixing again until all is blended together. Fold in nuts if using.

Pour cake mixture into a prepared Bundt pan and bake for 50-60 minutes or until a toothpick inserted in center comes out clean.

Cool slightly and glaze cake (Glaze recipe below).

GLAZE FOR FRIENDSHIP CAKE:

1 c. powdered sugar
8 tsp. milk
1 tsp. almond or vanilla extract

In a small bowl, whisk all ingredients together until smooth, pour over warm (not hot) cake and cool completely.

Serves 8 to 10.

Submitted by: Tori Charlock