BASIC SOURDOUGH STARTER:

2 c. unsifted all-purpose flour
1 tsp. salt
3 tbsp. sugar
1 env. active dry yeast
2 c. warm water

Combine flour, salt, sugar and yeast in a large mixing bowl. Gradually stir in warm water until mixture resembles a smooth paste. Cover with a clean towel or several layers of cheese cloth. Let stand in a warm place to sour and bubble for 2-3 days. Mixture may then be kept refrigerated for 2-3 weeks.

To prepare the cake, follow these easy steps. Cake takes 10 days to complete.

Day 1: Place 1 cup sourdough starter in a large bowl. Add 1 cup sugar, 1 cup flour and 1 cup milk; mix well. Cover loosely with plastic wrap and leave on counter. Do not use mixer. Do not refrigerate.

Days 2, 3, and 4: Mix well each day and recover.

Day 5: Stir in 1 cup sugar, 1 cup flour, and 1 cup milk. Recover.

Days 6, 7, 8, and 9: Mix well each day and recover.

Day 10: Remove 3 cups of batter and give 1 cup to each of three friends along with a copy of the recipe.

ADD TO REMAINING BATTER:

1 c. sugar
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 eggs
2/3 c. oil
1 tsp. vanilla

OPTIONAL:

1/2 cup each chopped nuts, raisins, shredded carrots, chocolate bits or 1 small can crushed pineapple, drained; or 3-4 apples, peeled and chopped fine.

Mix all ingredients thoroughly. Pour into a well-greased Bundt pan or 2 loaf pans. Bake in preheated 350 degree oven for 50-60 minutes.