Publication: I'm Not Martha
Amish Friendship Cake | |
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I'M NOT MARTHA - Tuesday, February 13, 2007
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Help yourself to some great self-help videos on www.evtv1.com
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Hi! I'm Lizzy!! and I'm not Martha!!!
*Lizzy,
I am sorry to see you downsize to once a week. I have however,
writtten you a few times, and never got a response!!. I will
try once more.
I am looking for the "starter" recipe for the Amish Friendship
Cake. It is something that has fruit and yeast and sugar and
flour in it, that you add to every couple of days. You then
separate it, and give some to friends. With the remaining por-
tion, you add whatever, and bake the cake. I used to have the
starter to this, but have since lost it. Do you have anything
that sounds like it in your archives??
Would apprecitate it if you do.....
Thank you so much, Enjoy your semi retirement. We will miss
you, Maggie
Hhhhmmmm...I didn't quite think of it as retirement. I'll
have to think about that. I know that you asked me for a
recipe and I just hadn't found the best recipe. I try to
test the ones I give you. It takes time. Luckily, I've got
lots of people around me who even enjoy my mistakes!
I absolutely know is that we are a large group of friends so
a Friendship Cake is a great place to start off this new era.
I have done some research as found that there are two types...
with yeast and without. Since Maggie mentions yeast that's
where I'll start.
AMISH FRIENDSHIP STARTER
1 pkg. active dry yeast
1/4 c. warm water (110 degrees)
1 c. all purpose flour
1 c. sugar
1 c. warm milk (110 degrees)
STARTER FOOD (every 5 days)
1 c. all purpose flour
1 c. sugar
1 c. milk
In a small bowl soften yeast in water for about 10 minutes.
Stir well. In a 2 quart glass, plastic, or ceramic container,
combine flour and sugar, mixing thoroughly so that the flour
does not lump when liquid is added. Slowly stir in warm yeast
mixture. Cover loosely and let stand at room temperature
until bubbly. Refrigerate.
This is Day 1.
Day 2-4: Stir with a spoon.
Day 5: Blend flour and sugar in a small bowl; slowly mix in
milk and add to starter. Let stand until bubbly. Return to
refrigerator.
Day 6-9: Stir.
Day 10 (which becomes day 1 for the next series) : Feed again.
After day 10 you can take out what you need and then continue
to feed starter according to cycle. This recipe makes enough
for you to give
1 cup starter to 2 friends and still have enough left to make
the Amish Friendship Cake.
NOTE: This starter cane be frozen. Frozen starter will take
at least 3 hours at room temperature to thaw and come to life.
Then it behaves like fresh.
AMISH FRIENDSHIP CAKE:
2 c. starter, left at room temperature until bubbly
2/3 c. oil
3 eggs
1 c. sugar
2 c. all purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1/2 c. nuts
1/2 c. raisins
Preheat oven to 350 degrees. Grease and sugar two 9 x 5 loaf
pans. Mix together starter, oil, eggs, and sugar. Mix dry
ingredients together and add to starter mixture. Add nuts
and raisins and pour into prepared pan. Bake at 350 degrees
for 50-55 minutes or until tester inserted in the center of
the pan comes clean. Cool 10 minutes before turning out on a
rack to cool.
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Watch it work for yourself. Visit: www.fittingpretty.com
The starter that I have always really enjoyed is Brandied
Fruit or Rumtopf. My friend Gina in Houston gave me my
first starter on this. I think over ten years I must have
started at least 30 Rumtopfs for friends. I guess now I
could potentially starter 45,000! WOW!
I love Brandied Fruit over ice cream or a gentle dollop on
a slice of pound cake. Drained, chopped up and spread on
cream cheese with a sweet biscuit is very nice, too.
And it can be a cake recipe, as well. See what you think.
BRANDIED FRUIT--RUMTOPF
1/2 cup pineapple chunks
1/2 cup canned peaches
1/2 cup canned apricots
1 cup sugar
7 halved marachino cherries
Place all of the ingredients in a bowl that is lightly
covered with plastic wrap.
Do not refrigerate. Let it ferment for a week. Look for
bubbles in the mixture to be sure it is fermenting.
Additions can be made to the mixture every 2 weeks. Stir
at least once a week with a wooden spoon.
When making an addition, the fruit may be increased, but
the amount of sugar and cherries must be increased pro-
portionately. When the mixture has set two weeks, it is
ready to eat. Always save 1 cup for a starter.
Serve it on ice cream or cake.
BRANDIED FRUIT CAKE
1/2 cup sugar
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
2 cups brandied fruit
1 egg, beaten
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup chopped nuts
In a bowl, mix together the sugar, flour, soda and salt. In
another bowl, mix the brandied fruit, egg and vanilla.
Blend carefully by hand and pour into a greased and floured
9 x 13- inch pan. Sprinkle top with a mixture of the brown
sugar and chopped nuts.
Bake at 350 F for 30-35 minutes or until done.
Have a good weekend. I'll see you here next Friday.
Make new friends but keep the old.
One is silver and the other gold.
Lizzy
Questions...Comments...? email Lizzy
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